Zucchini Fritters

2 pounds zucchini (about 4 medium)

2 teaspoons salt

4 scallions, split lengthwise and sliced thin

2 eggs, lightly beaten

4 teaspoons No Salt Lemon Pepper Seasoning

1 cup all-purpose flour

1 teaspoon baking powder

Canola oil

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1. Preheat oven to 200ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

2. Trim ends off zucchini and grate them either on the large holes of a box grater or shred in a food processor

3. In a large bowl, toss the grated zucchini with the salt. Set aside for 10 minutes. Wrap the zucchini in a clean dish towel or piece of cheese cloth and wring out excess water. Discard the water.

4. Return the zucchini to the bowl. Add in the scallions, egg, No Salt Lemon Pepper, flour and baking powder. Stir to combine.

5. In a large cast iron or non-stick skillet, add 2 tablespoons of canola oil over medium-high heat. Once shimmering, drop the zucchini mixture by the tablespoon into the skillet, 2 inches apart. Slightly flatten with a spatula.

6. Cook the fritters for 3-4 minutes per side or until golden brown. Drain briefly on a paper towel then transfer to the prepared pan and then into the warm oven. Repeat with the remaining mixture, keeping the pan well-oiled.

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