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| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 4 cups Shredded Zucchini
- 2 Eggs
- ½ Onion, finely chopped
- 1 cup Flour, Or 3/4 Cup Rice Flour Plus 1/4 Cup Cornstarch
- 1 Tablespoon Chopped Fresh Oregano (or 1 Teaspoon Dried)
- 1 Tablespoon Chopped Fresh Basil (or 1 Teaspoon Dried)
- 1 clove Garlic, Crushed
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- Oil, For Frying
- Spaghetti Sauce, Tomato Sauce, Ranch Dressing, Or Tzatziki For Dipping
Preparation Instructions
Combine all ingredients in a large bowl and stir together until all ingredients are moistened. (Mixture will get moister as it sits, but will fry up just fine.)
Heat 2 or 3 tablespoons oil in a heavy skillet over medium heat and drop heaped tablespoonfuls of the zucchini mixture into it. Fry until the bottom is nicely browned, then flip over and brown the other side. Lay on a paper-towel lined plate to absorb excess oil.
Serve while hot with a blob of dipping sauce.
