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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Here's a delicious different spin on squash. This recipe comes from a couple of dear friends in South Carolina. Prep time includes squash 'draining' time. Ingredients:
2 cups zucchini, grated |
2 eggs, beaten |
1/4 cup onion, finely chopped |
1/2 cup all-purpose flour |
1/2 cup parmesan cheese, grated |
1/2 cup mozzarella cheese, grated |
salt & freshly ground black pepper |
vegetable oil, for frying |
Directions:
1. After grating zucchini squash, place in a colander over a bowl for about 30 minutes for the 'squash liquid' to drain. Squeeze the squash to release any remaining liquid before mixing with the other ingredients.
2. In a medium bowl combine the grated zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, salt & pepper. Mix well to distribute ingredients evenly.
3. Heat a small amount of oil in a skillet over medium-high heat. Drop the mixture by heaping spoonfuls into the oil and cook for a few minutes on each side until golden brown.
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