Parrano Zucchini Fritters
2 cups shredded zucchini
½ cup corn kernels
½ cup diced red bell pepper
½ cup grated Parrano cheese
1 tablespoon chopped fresh dill
3 tablespoons flour
Salt and pepper, to taste
4 tablespoons vegetable oil, for frying
- Squeeze shredded zucchini to remove as much liquid as possible. Put zucchini in mixing bowl.
- Add corn kernels, diced red bell pepper, eggs, Parrano cheese, dill, flour, salt, and pepper. Mix together.
- Add vegetable oil to large frying pan on medium heat. Working in batches, add about an ice cream scoop of the zucchini mixture to the pan. Gently flatten with fritters with fork and fry for about 3-4 minutes on each side.
Recipe and photo from Culture: the word on cheese