Zucchini Fritters

• 1 lb zucchini
• Salt
• 1 tsp coriander seed
• 1 tsp cumin seed
• 1 green onion, sliced thin
• 1/2 - 3/4 tsp minced jalapeno
• 2 Tbsp flour
• 1 egg, beaten
• Olive oil

1. Shred zucchini and place in a colander. Sprinkle with salt, mix well and set aside for at least 30 minutes to drain.
2. Toast the cumin and coriander seeds in a small dry skillet until they pop and smell fragrant. Grind in a spice grinder.
3. Rinse zucchini under running water. Squeeze dry and place on linen towel. Gather the towel and twist zucchini to squeeze out as much water as possible.
4. Put zucchini in bowl and add green onion, jalepeno, cumin and coriander and mix. Stir in flour, then beaten egg. Mixture should be sticky - add flour if needed.
5. Pour olive oil in skillet to depth of one quarter inch over medium high heat. When oil is hot, drop 4 2-3 Tbsp mounds of batter in frying pan and flatten with spoon. Fry until golden brown on one side, 3 - 4 minutes and flip and fry the other side 3 - 4 minutes. Remove to paper towel lined plate and pat away excess oil. Serve immediately.

zucchini, salt, coriander seed, cumin, green onion, jalapeno, flour, egg, olive oil

Taken from www.epicurious.com/recipes/member/views/zucchini-fritters-51183191 (may not work)