Ingredients:
4 cups shredded zucchini
1/2 cup grated parmesan cheese
2/3 cup all purpose flour
2 large eggs, slightly beaten
1 Tbsp minced garlic
1/3 cup scallions (green and white parts)
Sutter Buttes Arbequina Extra Virgin Olive Oil
1/4 tsp Sutter Buttes Pink Himalyan Sea Salt
1/8 tsp black pepper
sour cream or marinara for serving (optional)
Directions:
Place the zucchini in a colander set over a bowl and sprinkle lightly with salt. Allow it to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl. Add the flour, cheese, garlic, eggs, sliced scallions, pink sea salt and pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels. Liberally coat the bottom of a large saute pan with olive oil and place it over medium high heat. Once the oil is hot, scoop 3 Tbsp mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2-3 minutes on each side until golden brown and cooked through. Transfer the zucchini fritters to a paper towel lined plate and immediately sprinkle with the pink sea salt. Repeat process for more fritters. Serve the zucchini fritters topped with marinara sauce, sour cream and scallions.