Zucchini Fritters

(from kintyre’s recipe box)

I had someone make me zucchini fritters last summer and I found this recipe on Simply Recipes.

Source: Simply Recipes Blog (from RecipeThing user nick) (from RecipeThing user Organic Gal)

Categories: appetizers, not tried

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 yoghurt

Directions

  1. 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. 2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.

  3. 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 yoghurt on the side.

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