We can’t have enough recipes for this prolific crop.

Ingredients:

4 c. shredded zucchini (about 2 lbs.)

1 tsp. salt

½ c. flour

½ c. shredded Parmesan cheese

1 large egg

1-2 scallions, thinly sliced

2 cloves garlic, minced

½ tsp. pepper

2 Tbsp. olive oil

Place shredded zucchini in a large colander and sprinkle with salt. Allow zucchini to drain for about 10 minutes, then use your hands or a clean dish towel to drain zucchini completely. Combine all ingredients except olive oil in a large mixing bowl. Mix well. Heat 2 Tbsp. olive oil in a skillet over medium-high heat. Scoop 2 Tbsp. of batter into skillet for each fritter, then flatten gently. Cook for about 2 minutes, until golden brown. Then flip and cook the other side until golden brown. Serve immediately.

For the Sour Cream Dipping Sauce, mix:

½ c. sour cream

2 garlic cloves, minced

2 tsp. lemon juice

¼ tsp. salt

¼ tsp. pepper

Judy Noel

(Editor’s note: we also enjoy these with fresh salsa!)