Crispy Zucchini Fritters
Serving Size / Yield
- 1 lb. zucchini
- 1 tsp. sea salt
- 2 scallions, split lengthwise and sliced thinly
- 1 large egg, lightly beaten
- 1/2 C. flour
- 1/2 tsp. baking powder
- oil, for frying
Preheat the oven to 200 degrees. Trim ends off the zucchini and grate them coarsely. In a large bowl, toss the zucchini with 1 tsp. sea salt and set aside for 10 minutes. Wring out the zucchini by wrapping it in a clean dishcloth and wringing it until dry
Return the zucchini to the bowl and season with more salt to taste. Stir in the scallions, egg, and pepper. In another small dish, mix together the flour and baking powder. Stir the flour mixture into the zucchini batter.
In a large skillet, heat 2 Tbs. oil over medium-high heat. Drop small bunches of the zucchini mixture into the skillet without crowding them. Press them flat with the back of the spatula. Cook the fritters for 3 to 4 minutes and flip.Cook for another 2 to 3 minutes, or until browned on both sides. Drain on paper towels and transfer them to a baking sheet and put them in the oven for about 10 minutes to make them extra crispy and warm.