Katie's Zucchini Fritters

Grate zucchini with a course grater. Layer in a colander with table salt and place a plate on top of zucchini. Weigh it down with something heavy, 5lbs or so. This will remove quite a bit of moisture and make for a better fritter. Leave for at least a half hour, longer is better though. Rinse well to get all the salt off, squeeze out excess water and layout on paper towels to dry. If you do not have a course grater, a regular grater will work, but could change the texture of this dish. Make sure to salt zucchini really well and let sit for a longer period of time, squeeze out as much liquid as possible, I cannot stress this enough. My first batch I used a regular grater and they were a little mushy. Combine zucchini, corn, bacon, onions, eggs, & flour. Add ¾ cup cheese and season salt and pepper to taste. If the batter looks a little runny, add a little more flour a table spoon at a time till it has thickened up. In a large skillet, heat oil over medium heat or an electric skillet set to 325. Cook fritters in batches. Drop mounds of batter into the skillet, flattening out slightly if needed. Cook, until browned, turning once, 4-6 minutes on each side. Transfer to a wire rack. Sprinkle with remaining parmesan cheese while hot. Repeat with remaining batter. Makes approximately 16 3” fritters.