 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
Great for snacks on the go, get your Veggies fried! Ingredients:
1 lb of zucchini (about 2 medium sized), coarsely grated |
kosher salt |
ground black pepper |
1 large egg |
2 scallions, finely chopped |
1/2 cup all-purpose flour |
1/2 cup grape seed oil or olive oil |
sour cream or plain yoghurt |
Directions:
1. 1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
2. 2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3. 3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. 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.
4. Serve immediately, with sour cream or plain yoghurt on the side.
5. Adapted from a recipe in Everyday Food magazine.
|
|