Zucchini Fritters

The Menu

Grilled Pork Chops

Zucchini Fritters*

Garden Salad

Oh, yeah!  There are more zucchini than we can keep track of.  The following is a recipe I found on the internet.  It went great with the pork chops.

Zucchini Fritters - My Version

• 1/2 lb of zucchini (2 or 3 small sized), coarsely grated
• Kosher salt
• Ground black pepper
• 1 medium egg
• 2 scallions, finely chopped
• 1/4 cup all-purpose flour
• 1/4 cup grape seed oil or olive oil
• Plain yoghurt

1 Salt the zucchini with about 1 teaspoon of salt. Remove as much excess moisture from the zucchini as possible.  I find the easiest way is to use a ricer or squeeze the zucchini between paper towels.
2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3 Heat oil in a large skillet over medium heat.  Drop six mounds of batter (2 Tbsp each) into the skillet.  If skillet is crowded, cook the fritters in two batches. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with plain yoghurt on the side.
Garnish with zucchini flowers.

Inspiration for this recipe came from simplyrecipes.com. 
How I altered the recipe:
I cut the recipe in half and added the zucchini flowers. 

I also omitted a suggestion for using sour cream instead of the yoghurt.  Why complicate life with extra fat?