Ingredients Jump to Instructions ↓

  1. 1 lb of zucchini (about 2 medium sized), coarsely grated Kosher salt Ground black pepper

  2. 1 large egg

  3. 2 scallions, finely chopped

  4. 1/2 cup all-purpose flour

  5. 1/2 cup grape seed oil or olive oil Sour cream or plain yoghurt

Instructions Jump to Ingredients ↑

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

  2. 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.


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