These are savory little fritters, perfect for a light lunch in the garden or as an appetizer. They would be great with a tomato sauce for dipping, or with a squeeze of lemon juice.
1 lb. zucchini, shredded (about 3 medium)
1 medium onion, finely diced
3 tablespoon olive oil
1 clove garlic, minced
3 tablespoon flour
1 large egg
¼ cup grated parmesan cheese
2 tablespoon chopped basil
salt and pepper to taste
No nutrition information available
Place the zucchini in a colander, sprinkle lightly with salt, toss, and let drain ½ an hour.
Pat zucchini dry. Heat one tbs. oil in a nonstick skillet and cook the onion on low heat until soft. Add the minced garlic and zucchini, and cook until zucchini is golden brown. Add the flour and cook the raw taste out, about 2 minutes. Remove from heat, and transfer mixture to a bowl.
Beat the egg lightly and add it to the bowl, then stir in cheese and basil. Season to taste, then shallow fry in the remaining two tbs. olive oil until warmed through and brown on the outside. Drain a minute, then serve.