Zucchini fritters

Ingredients:

 2 lb zucchini about 2 large or 5 medium

 1 tsp plus 1/2 tsp salt
 2 large eggs lightly beaten
 1/2 cup chopped green onions
 1 cup all-purpose flour
 1 tsp baking powder
 1/2 tsp ground black pepper
 Olive oil for sautéing
 Sour Cream to serve
 Parm cheese
 Parsley
 garlic
Instructions

1. Wash zucchini and trim off ends. Grate on the large holes of a box grater or
using the grater attachment for the food processor. Place zucchini in a large
mixing bowl, stir in 1 tsp salt and set aside for 10 minutes.

2. After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove
extra water. It helps to wring it out in a cheesecloth if you have one. It is
impressive how much water comes out! You should end up with 3 1/2 to 4 cups
of squeezed dry zucchini. Transfer to a large mixing bowl.

3. Add 1/2 cups chopped green onion and 2 lightly beaten eggs.

4. In a small bowl, stir together 1 cup flour with 1 tsp baking powder, 1/2 tsp salt
and 1/2 tsp black pepper, or season to taste. Add flour mixture into zucchini
mixture and stir until well combined.

5. Place a large heavy bottomed cast iron or non-stick skillet over medium-high
heat*. Add 2 Tbsp olive oil over medium high heat. Once the oil is hot, add the
zucchini mixture a heaping tablespoon at a time** and flatten out the tops slightly
to make them pancake shaped. Sauté 3-5 minutes per side or until golden
brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of
sour cream.