Ingredients
5
zucchini (about 1 1/4 pounds), grated
1
cup finely chopped red onion
1
cup chopped fresh Italian parsley
1
cup freshly grated pecorino Romano cheese (about 3 ounces)
1
cup (scant) toasted whole wheat breadcrumbs
2
large eggs, lightly beaten
1/2
cup chopped fresh mint
Vegetable oil (for frying)
Directions
1.
Toss zucchini, onion and salt in large colander. Let stand 1 hour; squeeze as dry as possible. Transfer mixture to large bowl. Mix in next 6 ingredients.
2.
Pour vegetable oil into heavy large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of saucepan; heat oil over medium-high heat to 350°F. Working in batches, shape zucchini-onion mixture by tablespoonfuls into balls. Add to hot oil. Fry in batches until fritters are brown, turning once, about 3 minutes total. Using slotted spoon, transfer fritters to paper towels to drain. Transfer to platter. Serve with yogurt.
Columbus Restaurants
