These quick to fix fritters add a little crunch to your vegetables.

Ingredients
3 cups shredded zucchini
2 eggs, slightly beaten
1 small onion, chopped
1/2 cup toasted, chopped pecans
1/2 cup self-rising flour
1/2 teaspoon kosher salt (or 1/4 teaspoon regular salt)
Carapelli Extra Light Olive Oil
Salt
Sour cream, if desired

Cooking Directions
In bowl, combine all ingredients except olive oil. In large skillet, heat olive oil to 350°F. Drop zucchini mixture by tablespoonfuls into hot olive oil. Cook in batches for 1-2 minutes per side until golden brown. Remove to a wire rack or baking sheet and keep warm until ready to serve. Sprinkle with salt. If desired, serve with sour cream on the side. Serves 12.

Preparation Time: 10 minutes

Total Time: 20 minutes

Wine Suggestions: Chardonnay

Vegetarian