Zucchini Fritters

Submitted by: Carole Mantel

• 2 zucchini, grated and drained (toss grated zucchini with 1 1/2 tsp. salt and allow water to drain 45 min., squeeze excess with a towel)
• 2 1/2 tsp. salt ( 1 1/2 tsp. is to draw water from zucchini-see above
• 3 lg. scallions, thinly sliced
• 1/4 c. finely chopped fresh dill
• 1/2 c. finely chopped fresh mint
• 3 eggs, beaten
• 1/2 c. grated gruyere cheese
• 1/2 c. grated mozzarella
• 5 T. flour
• 5 T. olive oil plus more for frying
• Panko bread crumbs to roll fritters in

Mix all ingredients and form into small round balls.  Roll in panko bread crumbs. (Note: very messy).  Deep fry until golden brown or form into half-dollar size patties (similar to making potato pancakes) and fry each side for 2-3 minutes until golden brown.

Note: Serve with Tzatziki sauce for dipping.  Serve for Shavuot or Sukkot.

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