zucchini fritters

Shredding the zucchini in a food processor using the grating blade is the best, fastest and easiest way, but you can also grate by hand, using a grater.

Slice the zucchini in half, lengthwise and feed them into the food processor.

Then feed each shallot in one at a time.

Next, dump the entire bowl of shredded zucchini and shallot into the center of a thin kitchen towel and gather the towel up around the shredded veggies and squeeze as much of the water out as you can.

Dump all of the wrung-out veggies into a bowl.

Add the eggs, flour, parmesan cheese, salt and pepper.

Stir everything together until incorporated.

Preheat oven to 200 degrees and place a sheet pan with a cooling rack on top, in the oven together.

Pour canola oil into a cast iron skillet, just enough to cover the bottom and put on a medium to medium high heat.

Test oil heat by dropping a little zucchini shred in the oil, if it sizzles madly, its ready (if it splats and spurts and goes insane, its a little too hot).

Once oil is ready, grab a clump of the zucchini mixture in your hand (enough to cover 3/4 of your palm) and gently place in the oil. Repeat this depending on how big your pan is, mine could only fit 2 comfortably.

Flatten them out a bit with a spatula, they should look about 4 inches in diameter.

Let cook for about 2 minutes and then flip over (they should be golden brown)

Cook an additional 2 minutes on the other side and then flip again and let cook for 1 more minute.

Place finished fritters on top of the cooling rack in the 200 degree oven to stay warm. The cooling rack allows the dry heat to get underneath the fritter and keep them all crisp while they wait for their friends.

Continue this until you have made all of the fritters.

To make the yogurt sauce, mix yogurt, lemon juice, olive oil, garlic powder, salt and pepper together in a bowl.

Take the fritters out of the oven and serve warm with a dollop of yogurt sauce.