Zucchini Fritters

1. Place the finely shredded zucchini in a large strainer over a bowl and spread out the zucchini evenly throughout the entire strainer. Sprinkle with the 1/2 tsp. of kosher salt and let sit for at least 10 minutes. During this time I usually prepare the rest of the ingredients.

2. After the 10 minutes you should notice a significant amount of water has drained from the zucchini. The zucchini still won’t be dry enough. To get the rest of the water out, scoop up small handfuls of the zucchini and squeeze tightly to remove as much water as possible. Place the squeezed zucchini into a large bowl. Repeat to go through all the zucchini.

3. Add the shallots, garlic, salt, pepper, parmesan cheese and flour, mixing with a fork after each addition. Clean the fork off on the side of the bowl, give the egg a quick mix, then add to the zucchini mixture and mix until evenly combined.

4. Add enough oil to the frying pan to completely cover the bottom of the pan and give you a little depth for the fritter mixture to fry in. Heat up the oil on medium-high heat and then turn down to medium heat. Using the fork, drop roughly a tablespoon of fritter mixture into the hot oil and quickly flatten out. Repeat to fill the pan.

5. Once golden brown, flip the fritter over. They are done when golden brown in areas and have slightly puffed up.

6. Once the fitter is cooked, place on a paper towel to soak up any excess oil.

7. Serve these plain or with the option of a dip. I recommend the curry mayonnaise.

8. To make the curry mayonnaise, add all ingredients to a small bowl and thoroughly mix. Cover and refrigerate for at least 15 minutes to allow the flavours to meld. When not using keep refrigerated.