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Zucchini Fritters (A Mid-East Feast)

from An Edible Mosaic

Ingredients

  • 2 tablespoons olive oil
  • 1 onion diced
  • ¾ lb 350 g zucchini (about 1 medium), grated
  • 2 large cloves garlic crushed in a mortar and pestle with 1 teaspoon salt
  • 4 large eggs
  • 4 tablespoons all-purpose flour
  • ½ bunch fresh parsley minced
  • Pinch of freshly ground black pepper
  • Canola oil for frying

Instructions

  1. Heat the olive oil in a medium skillet over medium heat; add the onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly. Cool slightly.
  2. Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. Stir in the zucchini mixture.
  3. Add enough canola oil to a large nonstick skillet to lightly coat the bottom; heat the oil over medium heat.
  4. Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 tablespoon) scoop. Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.
  5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining egg mixture the same way, adding more oil to the skillet as necessary.