Zucchini fritters make a great snack or side dish. While many versions of this recipe call for salty cheeses like Parmesan or feta, this parve version, courtesy of the Women’s Branch of the Orthodox Union, instead uses sautéed onions for a creamy, savory base.
Wash, trim, and shred zucchini. Place in colander, sprinkle with salt and let stand 30 minutes.
Meanwhile, sauté onion in hot oil until softened (about 3 minutes).
Squeeze liquid from zucchini and put in a bowl. Add onions, eggs, and flour.
Heat 3 tablespoons of oil in same frying pan.
Drop rounded tablespoonful of batter in oil. Cook, turning once to brown on both sides.
Drain on paper towels.