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Zucchini-Scallion Fritters

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    Everyday Food, September 2005
    • Prep Time 20 minutes
    • Total Time 35 minutes
    • Yield Serves 4
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    Ingredients

    • 1 pound (about 2 medium) zucchini, coarsely grated
    • Coarse salt and ground pepper
    • 1 large egg
    • 2 scallions, finely chopped
    • 1/2 cup all-purpose flour, (spooned and leveled)
    • 1/2 cup vegetable oil
    • Sour cream, for serving

    Directions

    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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