- 1 pound zucchini
- 1 teaspoon coarse salt
- 2 scallions, sliced thinly
- 1 large egg, lightly beaten
- freshly ground black pepper
- ½ teaspoon baking powder
- ½ cup all-purpose flour
- dash of lemon juice or zest, optional
- vegetable oil for frying
Preheat oven to 200 degrees.
Place a cookie sheet with a cooling rack on it in the middle of the oven.
Trim zucchini and grate it on the large holes of a box grater, or shred it using a food processor.
In a large colander set over a bowl, toss zucchini with salt and set aside for 10 minutes. Wring out the zucchini in a clean dish towel (squeezing out as much moisture as possible saves the fritters from sogginess).
Mix the zucchini, scallions, egg, and salt and pepper to taste.
Mix the baking powder into the flour then stir into the zucchini mixture. In a heavy skillet, heat ½-inch of oil over medium-high heat until shimmering. Drop small bunches of the batter and flatten with the back of the spatula. Fry until golden on the edges, then flip and fry the other side, a total of 4 to 5 minutes.
Keep warm in the oven while you cook the rest of the batter. Do ahead: Cook and store in fridge or freezer, reheat in 325-degree oven until hot and crisp again.
Serves 4
Courtesy of Sue Kirby, Norwell Farms Board Member, and long-time CSA shareholder. These fritters and accompaniments of Salsa and Beet Tzatiki have been voted summer favorites by Norwell Farms CSA young eaters.
