Zucchini Fritters

from Shanti Wilson, former CUESA Market Chef

Makes about 24 fritters

---

INGREDIENTS:
3 zucchini, cleaned and grated
2 teaspoons Kosher salt
2 eggs, beaten
3/4 cup breadcrumbs
1 clove garlic, minced
Olive oil, for sautéing

---

PREPARATION:

1. Shred the zucchini with a large grater into a colander, sprinkle with salt and place in the sink or over another bowl to drain.

2. In a medium bowl, combine the egg and garlic.

3. Squeeze the excess water from the zucchini and add to the egg mixture, toss until combined, fold in the breadcrumbs, do not over mix, add salt if needed and form into small patties.

4. Put olive oil in a large sauté pan, over medium-high heat, once hot add the patties and cook until both sides are browned and crispy.