I grated using the box.Since zucchini holds so much water, you'll want to drain it before using.
Place rack on tray (helps keep crispy) add egg, green onions, parmesan and garlic into the zucchini bowl.Whip up these zucchini fritters in no time with this simple recipe from smitten kitchen!The town of cingoli is centrally placed in the rolling countryside of the marche region of eastern italy, and is classified as one of the 'most beautiful villages in italy'.
In a separate bowl, combine all of the dry ingredients.In the bottom of a large bowl, lightly beat your egg.
Drain the broccoli, then set it aside to cool slightly.Place the salted zucchini in a clean tea towel or cheesecloth and wring well to squeeze out the excess moisture.Grate the zucchini on the medium holes of a box grater onto a kitchen towel.
Take grated zucchini in bowl, add teaspoon of salt and keep aside for 10 minutes.After draining, squeeze the zucchini of any remaining liquid using a towel or cheesecloth.
Stir in basil, ham, and zucchini until evenly distributed in batter.Preheat oven to 200f/100c (for keeping fritters warm).Spread on towels to dry as much as possible.
Switch to spoon and add flour;It's an excellent source of dietary fiber, which promotes digestive health and helps you feel full and satisfied.
Last update images today Smitten Kitchen Zucchini Fritters
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