ZUCCHINI FRITTERS

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.