Zucchini Fritters

Pretty and healthful!

Source:  Martha Stewart Living magazine

2 medium zucchini (about 8 oz. each), trimmed

1 medium onion

1/2 c. (1 oz.) grated Pecorino Romano cheese 

1/3 c. all-purpose flour

1/2 c. finely chopped fresh flat-leaf parsley

1 t. finely chopped fresh oregano

1 t. coarse sea salt

1/4 t. freshly ground pepper

2 large eggs, lightly beaten

extra-virgin olive oil, for frying

plain yogurt and apricot jam, for serving

Grate zucchini on the large holes of a box grated, then squeeze dry in a clean paper towel-lined kitchen towel.  Repeat with onion.

Mix together zucchini, onion and cheese, flour and herbs.  Season with salt and pepper.  Stir in eggs just before frying.

Heat a medium skillet over medium-high heat.  Working in batches, coat skillet with 1-2 T. oil.  Scoop mounds (2 T. each) of the zucchini mixture into skillet; flatten slightly using a spatula.  Cook until golden brown and cooked through, 2-3 minutes per side.

Transfer fritters to paper-towel lined plates to drain.  Serve with dollops of plain yogurt and apricot jam.

Yield:  approximately 20 fritters