Crispy Zucchini Fritter

Ingredients

ZUCCHINI:

500 g/1 lb zucchini (2 medium ~ 23cm/9″ long)

1 tsp salt

BATTER:

1 large egg

2 green onions , halved then finely sliced

1/4 cup parmesan , grated (fresh or store bought)

1 garlic clove , large, minced

1/2 cup / 75 g flour

1/2 tsp baking powder

Pinch of pepper

4 tbsp olive oil , separated

FOR SERVING:

Yoghurt or sour cream

More chopped green onions

Instructions

ZUCCHINI:

Grate zucchini on the diagonal with a box grater so you get long strands.

Place in a bowl, sprinkle with salt, and mix. Let sit for 10 minutes or more.

Squeeze out excess liquid with your hands (or wrap in a clean tea towel), then return zucchini to a bowl.

BATTER:

Preheat oven to 200°F / 100°C (to keep fritters warm). Place a rack over a tray to help them stay crisp.

Add egg, green onions, parmesan, and garlic to the zucchini. Stir to combine.

Sprinkle flour and baking powder evenly (don’t dump in one spot), add a pinch of pepper, and mix until just combined. Batter should be thick but soft.

COOKING:

Heat 2 tbsp oil in a nonstick skillet over medium-high heat (or medium if your stove runs hot).

Scoop 1/4 cup of batter into the pan (an ice cream scoop works well), making 3–4 mounds at a time.

Flatten each lightly with a spatula to about 1 cm / 2/5″ thick.

Cook for about 3 minutes until the bottom is deep golden (lower heat if browning too fast). Flip and cook the other side for 3 minutes. Transfer to the tray in the oven to keep warm.

Repeat with remaining batter.

SERVE:

Serve hot with a spoonful of yogurt or sour cream, and garnish with extra green onions if desired.