1 lb zucchini, coarsely grated
1/4 tsp salt
1 TB shallot, minced
2 eggs, whisked (or three egg whites, whisked)
1/4 c Italian cheese, finely grated
1/4 tsp red pepper flakes
1/2 c flour
olive oil, about 2 to 3 tablespoons
Grate zucchini. Squeeze excess moisture from the zucchini or sprinkle with salt, place in a colander to drain for several hours or overnight.
Combine eggs, shallot, seasonings and cheese with zucchini. Stir to combine. Add flour and combine.
Place 1 tablespoon of oil in a saute pan over medium heat. Scoop 1/4 cup of zucchini mixture into pan with hot oil. Brown on each side. Serve immediately or chilled.
Yields approximately 6 fritters.