Zucchini-scallion fritters

By ctozzi

Ingredients

• 1 lb. zucchini (about 2 medium) coarsely grated
• coarse salt and ground pepper
• 1 large egg
• 2 scallions, finely chopped
• 1/2 cup all purpose flour (spooned and leveled)
• 1/2 vegetable oil
• sour cream for serving

Preparation

Step 1

Place zucchini in a colander set in the sink, and toss with 1 teas salt; let drain 10 minutes. Press out as much liquid as possible.

Whisk egg in a large bowl, mix in zucchini, scallions, four and 1/4 teas pepper until combined.

Heat oil in a large skillet over medium heat. Cook fritter in two batches; Drop six mounds of batter (2 tbsp each) into skillet, flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a paper towel lined plat; sprinkle with salt. Repeat with remaining batter.
Serve immediately with sour cream.