Zucchini Fritter Benedict Vegetarian Food

ZUCCHINI FRITTERS

Zucchini Fritters image

Salting the grated zucchini helps draw out the excess moisture before squeezing it dry - this step is the trick that keeps these golden brown fritters from becoming soggy.

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 small zucchini
Kosher salt
4 scallions, minced
1/4 cup chopped parsley
1/4 cup chopped dill
1 large egg, beaten
3/4 cup grated Parmesan cheese
1/4 cup all-purpose flour
Olive oil, for frying

Steps:

Grate the zucchini into a colander in the sink; toss with 2 teaspoons salt. Let sit for 10 minutes, then squeeze out the liquid.
In a bowl, stir to combine the zucchini, scallions, parsley, dill, egg, Parmesan and flour.
Heat a thin layer of olive oil in a pan over medium to medium-high heat. Drop spoonfuls of the zucchini batter into the skillet and pan-fry, flattening with a spatula, until golden-brown in spots, 3 to 4 minutes per side. Drain on paper towels and season with salt.

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