Golden, crispy-edged zucchini fritters flecked with onion and oregano, served with marinara.
10 steps, about 40 minutes start to finish.
Shred 2-3 zucchini to yield about 3 cups. Place in a clean towel or cheesecloth and squeeze out as much liquid as possible.
Finely chop 1/2 cup sweet onion.
In a bowl, whisk together the eggs, salt, oregano, garlic, and pepper.
Add the flour and whisk until just moist.
Fold in the squeezed zucchini and chopped onion. The mixture should hold together when scooped. If it falls apart, add more flour. If too dry, an extra egg can help.
Heat butter in a skillet over medium-high heat.
Using an ice cream scoop, drop portions of the mixture into the hot butter. Flatten slightly with a spatula.
Cook about 5 minutes per side until golden brown and puffed. Do not fuss with them. Let them develop a good crust before flipping.
Drain on a plate and continue with remaining batter, adding more butter as needed.
Serve with marinara sauce for dipping.
“Squeeze the zucchini as dry as possible, and if the mix won't hold together add a little more flour (or an extra egg if it's too dry). Once they're in the pan, leave them be and let a real golden crust form before flipping.”
