My zucchini is loving my garden this year. They are thriving and I am over-run with a massive harvest. Enough that I am cooking zucchini in everything. Shockingly my family is loving it!
These zucchini fritters are a fun combination of sun dried tomatoes, cheese, carrots, and spices. I serve them with a dollop of spicy cucumber yogurt dip and some fresh herbs.
Shred your zucchini and sprinkle it with some salt, set it in a sieve and allow it drain. Set aside.
Shred your peeled carrots and grate your garlic into a medium sized bowl.
Chop your sun-dried tomatoes and place in the same medium bowl.
Slice your green onions finely and add to the bowl.
Grate your parm cheese using the fine grater edge and add to the bowl.
Add the flour, salt and pepper to the same bowl.
Place your shredded zucchini into a cheese cloth and squeeze out all of the liquid. Add the zucchini to the bowl.
Mix everything up.
Heat a non-stick skillet over a medium high heat. Add a tbsp of grape seed oil. Add an ice cream scoop sized portion of the mixture to the skillet and spread it out like you would a pancake. Fry each fritter roughly 2 minutes per side.
Serve with a spicy yogurt dip, or sour cream, or creme fresh.
adoptedtomato
