This is another great dish to try when you are being overrun with zucchini in the middle of the summer.

Ingredients:
1 lb of zucchini (about 2 medium sized), coarsely grated
1 small onion, grated
Kosher salt
Freshly ground black pepper
1 large egg
1/2 cup all-purpose flour
1/4 cup grape seed oil or olive oil
Sour cream or applesauce

Directions:
1. Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing in a clean dish towel (make sure you don't use fabric softener or dryer sheets with your dish towels - they make the squash taste funny!).

2. Whisk egg in a large bowl; add the zucchini, flour, onion, and 1/4 teaspoon of pepper. Mix to combine well.

3. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream or applesauce on the side