Zucchini Fritters

Yield: About six 3- or 4-inch fritters

  • 2 medium zucchini
  • 1 teaspoon Kosher salt
  • 2 scallions, split lengthwise and sliced thin
  • 1 large egg, lightly beaten
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour *or sub any gluten free flour
  • 1/2 teaspoon baking powder
  • Olive or another oil of your choice, for frying

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
Grate Zucchini

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water OR squeezing out small handfuls at a time. You want to get all the water out that you can.

Return deflated mass of zucchini shreds to bowl. Taste it and see if you think it could benefit from more salt (most rinses down the drain). Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.
Stir it all together

In a large heavy skillet  (cast iron is good) heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until they start to turn brown. The trickiest part of making these is to get them done all the way through. I just keep flipping them and touching the middle until I can feel the middle of the fritter is set.  Until you get the hang of it you might just want to try one and make sure it is set all the way to the middle. Once you know what it feels like you won’t have to do that again.
Frying Fritters

You can add endless ingredients to these fritters, cheese, hot peppers, herbs, spices. Pretty much anything you like. I topped mine with Greek yogurt.
Top with Sour Cream
These fritters keep well chilled in the fridge for a week or so. You can warm them up in the microwave or just eat them cold.

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