Simple Zucchini Fritters

 

1 large or 2 small zucchini

¼ C, chopped Scallion

2 eggs

1/4 cup all-purpose flour + scant tsp. baking powder

salt and pepper for seasoning – to your taste

Sunflower oil or olive oil

 

Take a box grater and on the side with the largest holes shred the zucchini.  Place in a colander in the sink and sprinkle with 1/2 tsp. of salt.  Mix well and gently so salt gets in all the nooks and crannies.  Leave like this for around 10 minutes or so.  Take a clean kitchen towel – flour sack style is best – place the salted zucchini in the towel and wring out the excess moisture.  If you don’t have a towel you can just wring it in your hands!!  Place the squeezed zucchini in a large bowl.   Using the same grater shred the scallion – Gently stir in eggs, salt and pepper.  Mix well then slowly add flour.  Again mix well so there are no lumps. Heat a large sauté pan over medium-high heat.  Add 2 T. of oil.  Heat just until the oil sputters when you drop a small spoonful of the zucchini batter into the pan.  Carefully spoon about 2 T. of zucchini batter into hot oil.  Keep spooning batter spacing the fritters a couple inches apart. Cook until golden about 2 or more minutes.  Lower the heat a bit to medium flip the fritters and keep cooking till golden on the other side about 2 or 3 minutes more.  Remove cooked fritters from pan to a plate that has been lined with paper towels.  Continue till all batter is cooked.  You may need to add more oil to pan – just be sure to let oil get hot before you start frying the next round.  Serve as is or you can serve the firtters with a side of sour cream or creme fraiche with some fresh dill or basil finely chopped and mixed into cream.  Lemon Basil Oil or Garlic Aioli would also be tasty.