Ingredients:

• 2 lbs zucchini (about 2 large or 5 medium)
• 1 1/2 tsp fine sea salt (divided)
• 2 large eggs (lightly beaten)
• 1/2 cup chopped green onions
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground black pepper
• Olive oil (for sautéing)
• Sour cream (for serving)

Instructions:

1. Prepare the Zucchini:
   • Wash the zucchini and trim the ends.
   • Grate the zucchini using a box grater or food processor.
   • Transfer the grated zucchini to a large mixing bowl, sprinkle with 1 tsp of salt, and let it sit for 10 minutes.
2. Remove Excess Moisture:
   • After 10 minutes, squeeze the zucchini with your hands over the sink to release excess water.
   • You can use cheesecloth to help wring out the liquid if needed.
   • You should have 3 1/2 to 4 cups of dry zucchini.
3. Mix Ingredients:
   • Add the chopped green onions and lightly beaten eggs to the zucchini.
   • In a separate bowl, combine the flour, baking powder, remaining 1/2 tsp salt, and black pepper.
   • Stir the dry ingredients into the zucchini mixture until well combined.
4. Cook the Fritters:
   • Heat a large heavy-bottomed skillet (preferably cast iron or non-stick) over medium heat and add 2 tbsp olive oil.
   • Once the oil is hot, scoop heaping tablespoons of the zucchini mixture into the pan, flattening each spoonful slightly to form a pancake shape.
   • Cook for 3-5 minutes per side, or until golden brown. Adjust heat if they brown too quickly.
5. Serve:
   • Serve the fritters warm with a dollop of sour cream on the side.

Tips:

• To speed up cooking, use two skillets.
• For evenly sized fritters, use an ice cream scoop with a trigger release.

Nutrition