Ingredients Jump to Instructions ↓

  1. 2 pound green and/or golden zucchini, coarsely grated on a box grater freshly milled pepper to taste

  2. 3 large eggs, beaten

  3. 1 bunch scallions, including an inch of the greens, thinly sliced

  4. 1 cup dried bread crumbs

  5. 2 garlic cloves, finely chopped

  6. 1/2 cup chopped parsley

  7. 1 tablespoon chopped marjoram or basil

  8. 1 teaspoon chopped mint Olive oil for frying Salt

Instructions Jump to Ingredients ↑

  1. : Lightly salt the zucchini and put in a colander set over a plate to drain for 30 minutes. Meanwhile mix the remaining ingredients together, except the oil and salt. Quickly rinse the squash, squeeze out the excess water, then stir it into the egg mixture. Season with pepper. Film two large skillets with olive oil. When hot, drop in the batter.

  2. cup makes a fritter about 3 1/2 inches across. Cook over medium heat until golden on the bottom. Turn and cook the second side. Sprinkle with salt. Serve hot.


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