zucchini fritters

growing up, we always had a garden and in the summer we had fresh veggies coming out of our ears.  one of my favorites was zucchini.  mom found quite a few ways to make it: baked zucchini, zucchini bread, zucchini bars, zucchini casserole, and it is all so delicious!  this is a new zucchini recipe and it’s pretty darn tasty, if i do say so myself.

adapted from food network magazine

• 2 small zucchini
• 2 tsp salt
• 4 minced scallions
• 1/4 c chopped parsley
• 1/4 c chopped dill
• 1 beaten egg
• 3/4 c grated parmeggiano reggiano cheese
• 1/4 c flour
• evoo

1. grate zucchini into a colander in the sink; toss with 2 tsp of salt and let sit ten minutes.
2. while the zucchini is sitting in the sink, prep and mix scallions, parsley, dill, egg, cheese and flour in a medium mixing bowl.
3. squeeze out any excess liquid from the zucchini.  combine with scallion mixture.
4. pan-fry spoonfuls of the mixture in evoo, flattening with a spatula, 3-4 min per side.
5. drain on paper towels and season with salt.

enjoy!