WARNING! These Parmesan Zucchini Fritters can be highly addictive. Celebrate summers with this quick and easy recipe that can be made with zucchini and veggies to go with the right dip to smack.
2 big zucchini
1/2 Onion, finely chopped
3 large eggs, beaten
2 cloves garlic, chopped
Freshly ground black pepper
1/2 cup freshly grated Parmesan
3/4 cup all-purpose flour
1 1/2 tbsp. extra-virgin olive oil
1/2 cup marinara
1 tbsp. thinly sliced fresh basil
1 clove garlic, minced
1 tsp. crushed red pepper flakes
- On the large holes of a box grater, grate zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible.
- In a large bowl, combine shredded zucchini with onion, eggs, and garlic. Season with salt and pepper and stir to combine. Mix in Parmesan and flour and stir until fully fused.
- Ladle about 1/2 cup of the fritter mixture into the pan, spreading the ingredients out and cook until both sides are a deep golden with crispy edges. If you want more crunch, use more oil and shallow-fry.
- In a small bowl, combine marinara with basil, garlic and red pepper flakes.
- Serve hot with the dip.