Ingredients
The following ingredients have 4 Servings
- 2 cups grated zucchini
- 1/2 medium onion (minced as small as you can)
- 1/2 cup chickpea flour OR 2 eggs (beaten)
- 3 tablespoons grated Parmesan cheese (try Manchego, a Spanish cheese, if you can find it)
- 1/4 cup chopped parsley
- salt and pepper to taste
- 1/2 teaspoon smoky paprika
- 1/2 cup bread crumbs (optional if using chickpea flour)
- olive oil for frying
- a fried egg per person
Instruction
- After grating the zucchini, squeeze as much water as you can out of it. You can do this by placing it in a clean dish towel and squeezing it, or by placing in a fine mesh strainers and pressing the water out.
- Place the squeezed zucchini in a medium sized mixing bowl.
- Add the onion, chickpea flour (or beaten eggs and bread crumbs), chopped parsley, salt, pepper and paprika.
- Add enough oil to barely cover the bottom of a medium skillet and heat over medium high heat. (These fritters will absorb oil like crazy, so use the least amount that will get the job done).
- The mix will be quite wet. It's easier to form into patties and immediately add to the skillet. You could also ladle the mix in, pancake style.
- Two cups shredded zucchini yielded six fritters, work in batches if necessary in order to not crowd the skillet.
- Don't be in a hurry to flip the fritters. They're ready to flip when the bottoms are nicely browned.
- The fritters may be quite "loose" even with the browned bottoms. I use a two spatula method to flip them.
- When the fritters are browned on both sides, remove them a plate lined with paper towels and salt them.
- Let the fritters set while you fry an egg for each person.
- Serve each fritter with a fried egg on top.
