Lamplighter March 2014
6 Tbsp corn oil
2 medium yellow onions, peeled and finely chopped
4 medium zucchini, trimmed and grated on large holes of box grater
1 egg, lightly beaten
2 Tbsp flour
Salt and freshly ground black pepper
Heat 2 Tbsp of the oil in a medium nonstick skillet over medium heat. Add onions and cook, stirring frequently with a wooden spoon, until soft, about 5 minutes. Set aside and cool.
Strain zucchini of excess water from zucchini and transfer to a medium bowl.
Add onions, egg and flour to zucchini, season to taste with salt and pepper, and mix well with a spoon until combined.
Heat remaining 4 Tbsp oil in same nonstick skillet over medium heat. Gently form zucchini mixture into 8 patties about 1/2'' thick. Working in batches, fry patties in hot oil until browned and crisp, 2-3 minutes per side.
Transfer fritters with a slotted spatula to paper towels to drain and season with salt while still hot.