Zucchini Fritters by
Allen Neighborhood Center
Tags: chives, zucchini
Ingredients
2 pounds (about 4 medium) zucchini
2 1/2 teaspoons kosher salt, divided
1 tablespoon finely-chopped chives
1 tablespoon lemon zest
2 large eggs, beaten
Freshly ground black pepper, to taste
1 cup all-purpose flour
1 teaspoon baking powder
Vegetable oil for frying
1 cup sour cream
Juice of 1 lemon
Finely chopped chives (or chive blossom petals) for garnish
2
pounds (about 4 medium) zucchini
2
1/2 teaspoons kosher salt, divided
1
tablespoon finely-chopped chives
1
tablespoon lemon zest
2
large eggs, beaten
1 cup
all-purpose flour
1
teaspoon baking powder
1 cup
sour cream
Instructions
Shredding and salting the zucchini --
Trims ends from squash. Then shred the squash either on the large holes of a box grater or, easier, on the shredding disk of a food processor. Pour the shreds into a large bowl, toss with 2 teaspoons of the kosher salt, and let drain for about 10 minutes.
Draining the zucchini --
Place a handful of the zucchini in a clean kitchen towel. Over a bowl or sink, twist and squeeze the towel to relieve moisture from the squash. Transfer the squeezed-out squash to a large bowl. Repeat this step for the remaining squash.
Flavoring the dough --
To the bowl of (squeezed) squash, stir in the remaining salt plus several grinds black pepper, 1/2 tablespoon of the lemon zest, and the chives. Then stir in the beaten eggs.
Finishing the dough --
In a small bowl, whisk together the flour and baking powder, then add to the zucchini mixture. Stir just enough to incorporate the flour.
Frying the fritters --
Pour a glug of olive oil into a skillet over medium heat. Scoop out a cherry tomato-sized clump of dough, and place it in the hot oil. Place as many fritters as will fit in the pan, but make sure to leave air space between each morsel. Fry until the underside is golden brown -- 3-4 minutes. Then flip the fritters and fry for another minute or two. Drain on paper towels.
The dipping sauce --
Combine, in a small bowl, the sour cream, lemon juice, and the remaining lemon zest. Garnish the sauce and the fritters with chopped chives or chive blossom petals.
