These zucchini fritters with lemony sour cream are a quick and easy way to use up an abundance of zucchini.
Ingredients
- zucchini: 2 piece
- plus 1 pinch coarse salt: 1 tsp
- egg: 1 piece
- green onions, finely: 2 piece (sliced)
- black pepper: 0.125 tsp (for garnish, freshly ground)
- flour: 3 Tbsp
- neutral oil: 1 Tbsp
- sour cream: 0.5 cup
- lemon zest: 0.25 tsp (for garnish)
- freshly-squeezed lemon juice: 1 Tbsp
- clove garlic: 1 piece (minced)
Metric Conversion
Stages of cooking
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Trim and coarsely shred zucchini into a large bowl. Add 1 teaspoon salt; toss to coat. Let stand, stirring occasionally, 10 minutes. Meanwhile, beat together egg, green onions, and pepper in another bowl.
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Transfer zucchini to a clean kitchen towel; squeeze to remove as much liquid as possible. Stir zucchini and flour into egg mixture.
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Heat a griddle or extra-large cast-iron skillet over medium-high heat. Add oil; brush or swirl to coat pan. Drop mixture in 6 mounds onto the hot griddle, then flatten slightly with a spatula. Cook, turning halfway through, until golden brown on both sides, 5 to 7 minutes.
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For lemony sour cream, whisk sour cream, lemon zest, lemon juice, garlic, and remaining pinch of salt together in a small bowl. Sprinkle with zest and pepper; serve with fritters.
