Submitted by : Southern Cooking Light
3 medium-sized zucchini, grated
½ onion, grated
1 tblsp. salt
2 green onions, finely sliced
¼ cup flour
1½ tsp. Old Bay Seasoning
1 tsp. Tony Chachere’s Creole Seasoning
1 egg, slightly beaten
- Begin by grating the zucchini and onion into a large bowl. Add salt and mix well. Place grated zucchini and onions in a colander or strainer and allow to drain for 30 minutes (the salt will help to pull the liquid out). Squeeze out all remaining liquid using paper towels.
- Add the green onion, flour, and spices to the zucchini and mix well to coat. Add the egg and mix well to combine. Make patties about 3″ in diameter. Drizzle olive oil into a hot sauté pan and cook each fritter long enough to brown on both sides.