Recipe Rewind: Zucchini Fritters

Updated recipe:

2 medium zucchini, grated
1/4 cup lime juice
1/4 cup chopped onion (yellow or white)
2 eggs, beaten
1 cup flour
2 tablespoons milk
4 tablespoons olive oil
salt & pepper

In a large mixing bowl, grate the zucchini using the large holes of your box grater. Pour lime juice over the grated zucchini -- tossing so it's mixed well. Cover and let stand in the refrigerator for about 1 hour.

Add chopped onion, beaten eggs, milk and flour. Mix well.

Heat your griddle or non-stick frying pan with 1 tablespoon of oil. Gently drop 2 tablespoons of zucchini mixture on to the hot surface -- space the fritters about 1-2" apart so you have room to flip them. Flip after about 3 minutes and allow to cook for another 2-3 minutes. Add more oil as needed with subsequent batches.

Transfer cooked fritters to a paper towel-lined plate. Serve warm.

(Reheat any leftovers on a parchment-lined cookie sheet in the oven @ about 350F.)

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