Food & Cooking Recipes Appetizers Zucchini-Scallion Fritters 3.8 (28) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 9, 2021 Print Share Share Tweet Pin Email 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. 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. Print