These are really like savory pancakes to be enjoyed hot, warm or room temperature.
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4as part of a maza platter or appetizer
Ingredients
1tablespoonolive oil
1oniondiced
1medium zucchinigrated (I used a food processor)
2clovesgarliccrushed in a mortar and pestle with 1 teaspoon salt
4large eggs
4tablespoonsgluten-free flour mix
1/2bunch fresh parsleyminced
Pinchof freshly ground black pepper
2tablespoonsolive oil
Instructions
Heat 1 tablespoon olive oil in a medium skillet over medium heat; add onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add garlic and cook 1 minute more, stirring occasionally. Cool slightly.
Lightly beat together eggs, flour, parsley, and pepper in a medium bowl. Stir in zucchini mixture.
Lightly coat a large cast iron skillet or nonstick skillet with 1 tablespoon oil. Drop batter into hot pan using a small cup (about 2 tablespoons). Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.
Transfer cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remainder egg mixture in the same way, adding more oil to the skillet as needed.
Recipe Notes
Used with permission from An Edible Mosaic by Faith E. Gorsky