Zucchini and Herb Fritters
Serves 4
1 1/2 to 2 pounds green zuchinni or summer squash, or a combination, coarsely grated
2 eggs, beaten
1 medium spring onion, chopped including the greens
1 cup of bread crumbs
2 garlic cloves, chopped
1/2 cup chopped herbs - parsley, cilantro, basil, mint
salt and pepper
Olive oil for the pan
Lightly salt the grated zuchinni and set it aside in a colander to drain for 15 minutes. Meanwhile, mix the remaining ingredients together except the oil. After 15 minutes squeeze any excess water from the zuchinni and then mix it with the batter. Season with a pinch of black pepper. Film a large skillet (or two) with 1 Tablespoon or so olive oil. When the pan is hot (on medium heat) drop heaping tablespoons of batter into the skillet. Cook over medium heat until golden brown on the bottom. Flip and cook the second side. Eat while hot with sour cream or salsa verde.