Ingredients Jump to Instructions ↓

  1. 1 pound (about 2 medium) zucchini, coarsely grated

  2. Coarse salt and ground pepper

  3. 1 large egg

  4. 2 scallions, finely chopped

  5. 1/2 cup all-purpose flour, (spooned and leveled)

  6. 1/2 cup vegetable oil

  7. Sour cream, for serving

Instructions Jump to Ingredients ↑

  1. « » Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.

  2. Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.

  3. Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a papertowel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.


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