WIW: Zucchini-Parmesan Flattened Fritters

2 C. shredded zucchini (about 2 medium-size zucchini)

1/2 tsp. salt

1 large egg

1/4 C. milk

1/2 C. grated Parmesan cheese

1/2 C. all-purpose flour

1/4 tsp. freshly ground black pepper

Nonstick cooking spray

 

Place the zucchini in a strainer or colander and sprinkle with 1⁄4 tsp. of the salt. Let it stand for 30 minutes. Rinse well with cold water. Press to remove excess liquid from the zucchini and then blot dry with a clean lint-free towel or paper towels. Preheat the waffle iron on medium. In a large bowl, whisk the egg and then add the milk and 1⁄4 C. of the Parmesan. Whisk well to combine. In a small bowl, combine the flour, remaining 1⁄4 tsp. salt, and pepper. Mix well and stir into the large bowl with the egg mixture. Add the zucchini and toss until well combined. Coat both sides of the waffle iron grid with nonstick spray. Place rounded T. of the zucchini mixture on the waffle iron, leaving space between each scoop for the fritters to spread. Close the lid. Check after 3 minutes. Cook until lightly browned and cooked through, and remove from the waffle iron. Repeat Steps 5 and 6 with remaining batter. Finished fritters can be kept warm in a oven on low. To serve, top the fritters with the remaining 1⁄4 C. Parmesan.