Recipe from Barb Cummings, 9/2014
2 medium zucchini, trimmed – about 8 ounces each
1 medium onion
1/2 cup grated pecorino Romano Cheese
1/3 cup flour
1/2 cups finely chopped fresh parsley
1 teaspoon finely chopped fresh oregano
1 teaspoon of minced garlic
Coarse salt and ground pepper
Dash of cayenne pepper
2 large eggs, lightly beaten
Extra-virgin olive oil or canola oil for frying
Plain yogurt and apricot jam for serving (or sour cream & salsa)
Grate zucchini on the large holes of box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Repeat with onion.
Mix together zucchini, onion, cheese, flour and herbs. Season with 1 teaspoon salt and pepper. Stir in eggs just before frying.
Heat a medium skillet over medium-high heat. Working batches, coat skillet with 1-2 tablespoons of oil. Scoop mounds (about 2 tablespoons each) of the zucchini mixture into skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, 2-3 minutes per side.
Transfer fritter to paper-towel lined plates to drain. Serve with dollops of plain yogurt and apricot jam or sour cream and salsa.