Ingredients

The following ingredients have 4 Servings
  • 2 cups zucchini (grated, water squeezed out *see instructions)
  • 2 eggs (large, lightly beaten)
  • 3/4 cup red bell pepper (chopped)
  • 3/4 cup scallions (sliced, greens and whites, roots discarded)
  • 1/2 cup flour ((white whole-wheat was used in this recipe))
  • 1/4 teaspoon kosher or sea salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons thyme leaves (fresh, optional 2 teaspoons dried thyme)
  • 1/8 teaspoon paprika
  • 3 tablespoons olive oil

Instruction

  • Shred zucchini and place in a colander or fine-mesh sieve set over a bowl. Sprinkle a small amount of salt over the zucchini and let sit for about 10 minutes. Then press on the zucchini to squeeze out any remaining water into the bowl.
  • Whisk eggs in the bottom of a large bowl. Add the zucchini, bell pepper, scallions, flour, salt, pepper, thyme, and paprika to the bowl, stirring to combine completely. Add one tablespoon of the olive oil to a sauté pan over medium heat, and add in a mound of the mixture, pushing with the spatula to flatten into a round. Repeat with 2 more. 3 should fit in the pan.
  • Cook each fritter for 2 to 3 minutes on one side, and then flip and cook for an additional 2 to 3 minutes on the other side, or until golden brown and cooked through.
  • Serve sprinkled with thyme leaves for garnish, and topped with a dollop of light sour cream or Greek yogurt, if desired.
  • Enjoy!