These are really tasty and the whole family loved them! I really made them for the tot to serve with lunch or a snack. You can make a lot and freeze for up to a month. You can use all sorts of veggies instead of zucchini such as yellow squash, broccoli, corn, peas, etc.
8 oz zucchini coarsely grated
3 tbsp parmesan cheese
1 free range egg, lightly beaten
2 tbsp white all purpose flour (I used white wheat flour)
2 tbsp sunflower oil (I used olive oil)
salt and pepper to taste
1. Squeeze the zucchini in a dish towel to remove any excess moisture. Mix the zucchini with the parmesan, egg, and flour, then season.
2. Heat half the oil in a nonstick skillet. Add 2 tbsp of the zucchini mixture to the skillet for each fritter to make approximately 6 total. Cook in two batches for 2-3 minutes on each side until set and golden. Drain on paper towels and let cool.