Zucchini fritters

INGREDIENTS

• 2 medium zucchini

• 2 tablespoons grated sweet onion

• 2 large eggs, lightly beaten

• 6 to 8 tablespoons of flour

• 1 teaspoon baking powder

• 1 teaspoon of salt

• 1/2 teaspoon freshly ground black pepper

• Unsalted butter and vegetable oil

Preparation

1. Preheat oven to 300 degrees F. (To keep the sandwiches warm) Grate the zucchini in a bowl using the large side of a grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of flour, the baking powder, salt, and pepper. (If the batter becomes too thin due to the zucchini liquid, stir in the remaining 2 tablespoons of flour.)

2. Heat a large (10- to 12-inch) skillet over medium heat and melt 1/2 tablespoon of butter and 1/2 tablespoon of oil in the skillet. When the butter is hot but not smoking, reduce the heat to medium-low and place spoonfuls of batter into the skillet. Rotate the back of the spoon around the batter to even out the sandwich. Cook the sandwiches for about 2 minutes per side, until golden brown.

3. If you're keeping the sandwiches warm in the oven, place them on a baking sheet and keep them warm in the oven for up to 30 minutes. NOTES: Don't use olive oil here. Use a neutral oil like canola or vegetable oil.