Mmm good.

This recipe was sent out with my Plan B email yesterday, and I tried it for supper today. I'm posting it here as well as everydaycooking because it was so. darn. good. They come out tasting like perogies with onion, only they're healthier

Some possible variations: Add bacon and/or cheese to the recipe; put in a regular onion instead of a scallion (I only used one green onion and found it just about right;) make up dozens and freeze a bunch, three or four at a time, for quick vegetarian lunches or evening meals.

Zucchini Fritters Recipe (elise.com) like potato latkes but with zucchini
INGREDIENTS
1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yoghurt
METHOD
1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream or plain yoghurt on the side.