Zucchini Fritters

Ingredients

• 2 medium zucchini (shredded; about 3 cups or 3/4 pound)
• 1 teaspoon kosher salt
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup shredded parmesan cheese
• 2 large eggs
• 1 teaspoon dried basil (I've substituted 1/2 teaspoon dried oregano which is also delicious)
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup scallions ([green onions]; chopped)
• Olive oil (for frying [can substitute vegetable oil])
• Sour cream (for serving)

Instructions

1. 1

   --- Drain zucchini ---

2. 2

   Shred your zucchini with a medium cheese grater. Set a colander over a bowl (the bowl will catch the liquid that drains) and add the zucchini to the colander Sprinkle the salt over the zucchini and stir to distribute. Let sit for 10 minutes. Use your hands to squeeze the remaining moisture from the zucchini. Alternatively, you can gather the zucchini in a cheesecloth or tea towel, gather it up, and squeeze the moisture out. Discard the liquid.

3. 3

   --- Mix up the fritters ---

4. 4

   Add the flour, baking powder, basil, and parmesan cheese to a large bowl and mix well.

5. 5

   Add the eggs to the bowl with flour and stir until dough starts to form.

6. 6

   Fold in the drained zucchini and green onions just until well distributed.

7. 7

   --- Cook the fritters ---

8. 8

   Set a large saute pan over medium heat. When hot, add olive oil. When the oil begins to shimmer, drop 1-2 tablespoons of the fritter mixture into the heated pan. I like to use a 2-tablespoon cookie scoop for this. Immediately press down on the fritter dough slightly so that it is flat.

9. 9

   Cook until golden, 4-6 minutes, flipping halfway through.

10. 10

    Transfer to a paper-towel-lined plate to catch any excess oil and continue cooking the rest of the fritters, adding more olive oil to the pan as needed.

11. 11

    Serve with sour cream.