These crispy fritters are a frequent weekend breakfast for us in the summertime, once the zucchini start to come in. As anyone who grows zucchini knows, you will need to find recipes that are mostly zucchini mass if you want to keep up with your plants, and this fits the bill.
They are also delicious with fresh corn added to the batter. Not a lot of ways to go wrong with these, no matter how you vary the proportions!
1 medium zucchini (about 8-10 inches long), grated
½ cup flour
¼ teaspoon of salt
½ small or 1 teaspoon finely minced onion
pinch of cayenne
1 inch cube of pecorino Romano cheese, grated
Canola oil for frying
Pour a generous film of oil into a frying pan. Mix all the other ingredients together. Try not to let the mixture sit too long, because the zucchini will release its liquid and the whole thing will get soggy. Scoop out large spoonfuls of the mixture into the pan, forming cakes that are about 4 inches across. Fry until nice and brown on both sides and drain on paper towels.