Zucchini Fritters
CATEGORIES
INGREDIENTS
  • 1 lb of zucchini (about 2 medium sized), coarsely grated
  • Kosher salt
  • Ground black pepper
  • 1 large egg
  • 2 scallions, finely chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup grape seed oil or olive oil
  • Sour cream or plain yogurt
DIRECTIONS
  1. Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
  2. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
  3. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
  4. Serve immediately, with sour cream or plain yogurt on the side.