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Categories:Viewed: 51 - Published at: 4 years ago
Ingredients
- 3 zucchini or yellow squash, coarsely grated (shredding disc of food processor may be used)
- 4 eggs, beaten
- 2 onions, finely chopped (about 1 cup)
- 1 teaspoon ground allspice
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon (optional)
- 1 cup vegetable oil
Method
- To extract water from the zucchini, place it in a colander and press it down against the perforated surface.
- Combine the zucchini, eggs, onions, allspice, salt, and cinnamon, if desired, in a medium mixing bowl.
- Mix well.
- Heat the vegetable oil in a skillet over medium heat.
- When the oil sizzles upon contact with a droplet of water, drop 1 tablespoon of the egg batter into the pan.
- Flatten the mound of batter slightly with the back of a spoon.
- Continue adding as many mounds of the batter as the skillet will allow.
- Fry for 2 minutes, or until golden, turning once.
- Drain the fritters on paper towels.
- Repeat this process with the remaining batter, and if necessary, add more oil.
