Zucchini Fritters
Submitted by: JustRightMenus
Servings: 4
Categories: side dish, snack, squash, veggie
From the kitchen of:
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
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.
Since I don't have a potato ricer, I layer the zucchini between paper towels and lay something heavy on top, leaving it to set for 30 minutes or so. Incidentally, this is how I prepare eggplant, too.
Edit: I have now found the best method for draining the zucchini is to shred it, mix the salt in, and then wait 10 minutes. After that time passes, squeeze out a handful at a time. I squeezed out over 1/2 cup of liquid this way!
Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
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.
Serve immediately, with sour cream or plain yoghurt on the side.