Zucchini and Sundried Tomato Pesto Fritters

Directions

• Preheat oven to 400° degrees.
• Grate zucchini, squeeze water out of grated zucchini with your hands, then spread out on a few layers of paper towel.
• Roll the zucchini up in the paper towel and press firmly to remove as much moisture as possible.
• In large mixing bowl, combine zucchini with Rao’s Homemade^® Sun Dried Tomato Pesto, egg, flour, salt and black pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Pan fry fritters by adding heaping spoonfuls (about 1/4 cup) of zucchini mixture into the pan and pressing down with a spatula to flatten.
• Fry 2 to 4 fritters at a time depending on the size if your pan, leaving enough room that fritters are not touching each other.
• Fry until golden brown, about 2 minutes per side.
• Transfer fritters to a baking sheet and bake at 400° for 10 to 12 minutes. Serve hot.