Zucchini Fritter

Name: Zucchini Fritter
Yield: 8
Ingredients: Half kilogram of zucchini; 2 tablespoons of salt (chopped fresh); 4 eggs, separated; 1 medium onion, finely chopped; One-half cup of grated Parmesan cheese; 1 large cooked potato, peeled and mashed; 1 tablespoon of olive oil; 1 clove of garlic, minced; Salt and black pepper to taste; One-third cup of grated Parmesan cheese for dusting

1
Half kilogram of zucchini
2
2 tablespoons of salt (chopped fresh)
3
4 eggs, separated
4
1 medium onion, finely chopped
5
One-half cup of grated Parmesan cheese
6
1 large cooked potato, peeled and mashed
7
1 tablespoon of olive oil
8
1 clove of garlic, minced
9
Salt and black pepper to taste
10
One-third cup of grated Parmesan cheese for dusting

Ingredients

1
Half kilogram of zucchini
2
2 tablespoons of salt (chopped fresh)
3
4 eggs, separated
4
1 medium onion, finely chopped
5
One-half cup of grated Parmesan cheese
6
1 large cooked potato, peeled and mashed
7
1 tablespoon of olive oil
8
1 clove of garlic, minced
9
Salt and black pepper to taste
10
One-third cup of grated Parmesan cheese for dusting

Directions

1
Grate the zucchini coarsely (or process in a food processor)
2
Sprinkle with salt and let it sit for 10 minutes
3
Squeeze out as much moisture from the zucchini as possible using a clean kitchen towel or cheesecloth
4
In a bowl, beat the egg whites slightly and add the zucchini, onion, one-half cup of Parmesan cheese, potato, olive oil, and garlic
5
Season with salt and black pepper to taste
6
Beat the egg yolks lightly and fold into the zucchini mixture
7
Season again if needed
8
Fold in the remaining egg whites just until combined
9
Pour everything into a round refractory dish, about 24 cm in diameter (no need to grease), and dust with Parmesan cheese
10
Bake in a moderate oven preheated to 180°C for about 45 minutes, or until golden brown
11
Cut into slices to serve
12
Yield: 8 servings.