I served these fritters as an appetizer for an Italian-themed cooking class, and they were a big hit! Utilizing the best of summer produce and ultra-easy to prepare. I suggest using a variety of heirloom squashes which add color and flavor to the finished product. When frying, keep an eye on the temperature of the oil; reducing or adding temperature to maintain a lightly-browned color, and not too dark. I found it best to use two forks to turn the fritters in the pan. For garnish, I served a prepared pesto sauce, but sour cream or yogurt would be nice as well.

Zucchini Fritters

8 cups grated zucchini (about 6 medium-sized zucchini)
1 1/3 cup all-purpose flour
4 large eggs, slightly beaten
4 scallions, thinly sliced (both green and white parts)
1/2 cup finely grated parmesan cheese
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Sour cream or pesto for serving

• Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.

• Add the flour, eggs, sliced scallions, 2 teaspoons black pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.

• Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.

• To finish, sprinkle with parmesan cheese and, if you like, serve with pesto or sour cream.

Makes approximately 30 fritters; serves 8 as an appetizer or first course.

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