Zucchini Fritters

I visited a friend recently and came away with a massive zucchini from her garden. It's a girthy sucker,  enough vegetable to feed a family of ...10.  Making this batch of zucchini fritters used approximately 1/8th of the beast, which is now almost more burden than boon as I've found that it has a much lighter taste than your average-size zucchinis. This particular batch was tasty, as all fried items are inherently tasty, but definitely stick with the regular-sized squash in making fritters. No need to search out a behemoth - bigger isn't always better.

Zucchini Fritters

Makes 7-8 fritters
 

*2ish cups grated zucchini

*1 egg, beaten

*1/2 cup flour

*1 tablespoon grated Parm-Reg

*1/2 teaspoon minced fresh oregano

*1/2 teaspoon minced leaves of thyme

*1/2 teaspoon minced parsley

*1 scallion, very thinly sliced

*S&P

Grate your zucchini and drain in a colander or on a tea towel with a sprinkle of kosher salt while prepping the rest of the ingredients. Gather the shreds in the towel (or in heavy duty paper towels) and squeeze as much moisture as you can out of 'em. Stir all the ingredients together until thoroughly mixed. Heat up a bit of olive oil in a skillet over medium-medium high heat, drop in dollops of batter, flattening them out lightly with a spatula, and fry about 4-5 minutes per side, or until nicely browned and crisp. Transfer to paper towels to sop up the oil, and serve them right away (or, you can reheat them in a toaster oven at 400 for a bit). I usually serve them with a daub of herbed Greek yogurt or with some tomato sauce.

The zucchini beast