Ingredients

• 4 pounds zucchini (spiralized or shredded)
• 2 bunches scallions (white and light green part only, finely chopped)
• 2 tablespoons salt
• freshly ground black pepper (to taste)
• 2 jalapeno chilies (seeded if desired, finely chopped)
• 4 cloves garlic (minced)
• 3 large eggs (beaten)
• 1 cup whole wheat flour
• canola oil (for frying, at least 1/2 cup)
• sour cream (CILANTRO LIME)
• 1 cup sour cream (regular or light)
• 1 cup chopped cilantro (coarsely)
• 1 lime (large, juiced)

Directions

1. Place spiralized or shredded zucchini and scallion in a colander. Toss with salt and let drain for 30 minutes to 1 hour.

2. Squeeze excess moisture from the zucchini with your hands and transfer to a bowl. Season with black pepper as desired.

3. Add jalapeno, garlic, eggs and flour and mix well.

4. Heat oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, place scant 1/3-cup measures of the zucchini mixture into the hot oil. Press the mixture down to form an even, flat cake.

5. Fry 3-4 minutes on the first side, flip and fry 2-3 minutes on the other side. (Reduce heat to medium if fritters are browning too quickly.) Drain on a wire rack.

6. Repeat until all the zucchini mixture is cooked.

7. CILANTRO LIME SOUR CREAM

8. Combine all ingredients in a deep bowl or beaker. Using an immersion blender, process until smooth.

9. Serve with fritters.

10. Cuisine: Southwestern / Mexican | Recipe Type: Vegetable Side Dishes

11. FREEZER-FRIENDLY! Make as directed and freeze on a baking sheet. Then, place in a zipper-top freezer bag and remove fritters as needed. No need to thaw. Just place in the oven at 375 degrees for 18-20 minutes to heat through.

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