Food & Cooking Recipes Appetizers Zucchini-Scallion Fritters 3.8 (29) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 9, 2021 Rate PRINT Share Close Prep Time: 20 mins Total Time: 35 mins Servings: 4 If you're trying to sneak in veggies, these zucchini-scallion fritters are the way to do it—they're savory and delicious. Cook Mode (Keep screen awake) Ingredients 1 pound (about 2 medium) zucchini, coarsely grated Coarse salt and ground pepper 1 large egg 2 scallions, finely chopped ½ cup all-purpose flour, (spooned and leveled) ½ cup vegetable oil Sour cream, for serving Directions 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. Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined. 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. Originally appeared: Everyday Food, September 2005 Rate It PRINT