EMILENE'S ZUCCHINI FRITTERS

In the summer there are plenty of zucchini in the grocery store, farmers' market, or if your are fortunate, in your own garden. My sister Emilene used to make these with my mom's zucchini. I added the cayenne pepper, which is optional.

3 medium zucchini

1 t sea salt

1 bunch scallions (green onions) diced, saving 2 for serving

1 egg, beaten with a fork

2 cloves garlic, pressed
2 T chopped Italian parsley

½ t paprika
Pinch of cayenne pepper

1 cup dry bread crumbs

Freshly ground black pepper

1 T extra-light olive oil or avocado oil

Sour cream for serving

Diced scallions for serving

Wash zucchini and trim the ends.

Grate zucchini with a box grater using large holes or use a food processor with a large grating disc.

Place grated zucchini in a large bowl and add the teaspoon of salt.

Set aside for 30 minutes.
Drain and place shredded zucchini in a clean tea towel and squeeze dry.
Rinse and dry bowl and add the zucchini.

Mix in the diced scallions, beaten egg, garlic, parsley, paprika, cayenne, bread crumbs, and black pepper.

In a large cast iron skillet, heat the oil over medium-high heat.

Using an ice cream scoop or large spoon, add the mounds to the skillet and flatten the tops with the scoop or spoon.

Fry for 5 minutes on each side.

Remove with a spatula to a paper towel lined baking sheet and keep warm in a 225 degree F oven until ready to serve.

Serve with a dollop of sour cream on top and a sprinkling of diced scallions.

Makes 8 fritters