Zucchini Fritters (Ocvrt jajčevec)

Another Slovenian appetizer, straight from Heike's kitchen:

Zuchinni Fritters, showing the Italian influence on Slovenian cuisine, are a delicious treat. Served with a salad, they also make a nice lunch.

Makes 24 small fritters; 12 medium-size fritters

1 pound zucchini (2 or 3 medium-size), trimmed and grated
¼ cup all-purpose flour
¼ cup Parmesan cheese, grated
1 egg, slightly beaten
¼ teaspoon nutmeg
¼ teaspoon salt
Freshly ground pepper
Olive oil, for frying
Optional garnishes: sour cream; Parmesan cheese, grated; chopped fresh parsley or basil

Place the grated zucchini in a large bowl. Add the flour, Parmesan cheese, egg, nutmeg, salt and pepper. Stir until you have formed a thick batter. Add an additional tablespoon or two of flour if necessary to get the right consistency.
Pour olive oil into a large heavy-bottomed skillet until the oil is ½ inch deep. Heat over medium heat. Heat until the oil sizzles when water is sprinkled in the pan.
Place large spoonfuls of batter into the hot oil, and flatten them with a spatula, not letting the fritters touch. Cook for 5 to 8 minutes, or until the fritters are browned on one side. Then flip them over, and cook them for 3 to 5 minutes, or until they are browned on the other side. When the fritters are browned evenly on both sides, remove them from the pan, and drain on paper towels. Repeat with the remaining batter.
Serve immediately; they will get soggy if you try to keep them warm. Serve with sour cream, additional grated Parmesan cheese, fresh herbs, or plain, as you wish.

Image courtesy of Wikimedia Commons.