Zucchini Fritters 

I was looking for a recipe to go as a side to my Creamy tomato soup with dill or Tomato and white bean soup with pesto,which I added a little kick to this time. I was looking for something crunchy and healthy, so this hit the spot. It’s simple and easy to make for a quick lunch.




1 1/2 pounds zucchini (about 3 medium), grated
1/2 teaspoon kosher salt, plus more for seasoning
1 large egg
1/4 cup all-purpose flour
1/4 cup parmesan, freshly grated
1/4 cup fresh dill, chopped
Freshly ground black pepper
1/3 cup olive oil
Place grated zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel or paper towel.

Place drained zucchini in a large bowl and gently mix in egg, flour, dill, and parmesan; season with salt and pepper.

Heat oil in a large skillet over medium heat.

Working in batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening with a spatula; cook until golden and crisp, about 3 to 4 minutes per side.



Transfer fritters to a paper towel-lined plate; season with salt. 

Serve with soup or a tzatiki sauce on the side. 



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