Serves 4-6 servings
1 cup finely chopped parsley
1 small onion, finely chopped
1/2 cup all-purpose flour
1/2 teaspoon black pepper
salt to taste
1 cup olive oil for frying
-Beat the eggs and add to the zucchini mixture. Season with the salt and pepper and mix well.
-Line large dish with couple of paper towels.
-Heat the olive oil in a shallow and frying pan. When the oil ready –just drop small drop of the mixture if the oil sizzles upon contact, it is ready– drop 1 tablespoon of the zucchini batter into the pan. Flatten slightly with the back of the spoon. Fry over medium heat until golden, turn once. You can drop 4-5 individual tablespoons of the batter, as many as you can fit in the frying pan without over crowding, at the same time. Place the golden fritter on the paper towel to drain the oil.
-Repeat until you finish the whole batter. Serve these fritters with tomato scallion salad and good bread and you are set.