Clean Zucchini Fritters

I have made the "unclean" version of these before and the clean ones taste exactly the same. I couldn't tell a difference at all. I found the recipe at Smitten Kitchen, one of my all time favorite blogs! 

Clean Zucchini Fritters 

1 pound (about 2 medium) zucchini grated
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin

1 garlic clove (minced)
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup whole wheat pastry flour

1/2 teaspoon baking powder
Olive Oil Spray

Preheat oven to 200 degrees. 

In a large bowl, add zucchini and 1 teaspoon coarse salt and toss. Set aside for at least 10 minutes. Wring out the zucchini in a paper towel. I use 2 so they don't break. This step has to be done or you will have soggy fritters and no one likes a soggy fritter!

Put the zucchini back in the bowl and add salt to taste...maybe 1/8 to 1/4 teaspoon.  Stir in scallions, egg, garlic, and pepper. In a small boy, stir together flour and baking powder, then add to the zucchini and fold until blended.

In a large non-stick skillet on medium heat, spray with olive oil. Drop rounded bunches of the zucchini mixture onto the skillet, about 2 tablespoons in size and then flatten with a spatula. Don't do all of them at the same time. 

Cook on each side for about 3 to 4 minutes. They should be kind of crispy and golden brown. Place on a paper towel to remove some of the oil. Place on a cookie sheet and in the oven on 200 degrees while you make the remainder to keep them warm. You will have to spray the pan down with the olive oil each time you add a new batch. 

I added fresh grated parmesan to mine, but you could also add marinara.