Zucchini Fritters

1 lb of zucchini (about 3 medium sized), coarsely grated
1 teaspoon kosher salt
1 large egg
1/2 cup all purpose flour
3 green onions, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh basil
1/2 teaspoon lemon zest
1 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup of olive oil, grapeseed oil, or canola oil
1/2 cup sour cream (can sub Greek yogurt)
1 clove garlic, minced, about 1 teaspoon
1/2 teaspoon lemon zest
1 teaspoon lemon juice
Pinch of salt

Salt the grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes. Press down with a wooden spoon to push out more of the water. Wrap in paper towels and try to squeeze out more liquid.

While the zucchini is releasing its liquid in step one, make the dipping sauce. Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.

Whisk egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt and pepper. Mix to combine well.

Heat oil in a large skillet over medium high heat until the oil is shimmery and hot. Cook the fritters in batches. Drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream dipping sauce.

Fritters can be reheated by placing on a sheet pan under a broiler for a minute or two.

Credit: http://www.simplyrecipes.com/recipes/zucchini_fritters/#ixzz3etGY81NM

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