25 min
25 min
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This Zucchini Fritter is the definition of fried summer perfection. Pair it with a preserved lemon aioli for dipping and a big, gorgeous farmer’s market salad. Voila, breakfast, lunch, or dinner for your lovers!
Grate the zucchini and place it in a bowl. Sprinkle with 1 teaspoon of salt, and let it sit for about 10 minutes. Squeeze out the excess moisture using a clean kitchen towel.
In a mixing bowl, beat the eggs. Add the grated zucchini, all-purpose flour, grated Parmesan cheese, and mix until well combined.
Heat a skillet over medium heat and add a layer of [avocado] oil for frying.
Take spoonfuls of the zucchini mixture and carefully place them in the hot oil. Gently flatten them into fritter shapes. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy.
Once cooked, transfer the fritters to a plate lined with paper towels to remove any excess oil. Sprinkle with salt immediately.
Serve with a dallop of Greek yogurt, a preserved lemon aioli, or anything creamy that comes to the heart’s desire!
YASSS!
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