Zucchini Fritters With Sour Cream Sauce

Adapted from smitten kitchen! Love her :) these fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

Steps

Trim ends off zucchini and grate them either on the large holes of a box grater or , if you have one , using the shredding blade of a food processor.

The latter is my favorite as im convinced it creates the coarsest and most rope-like strands and frankly , i like my fritters to look like mops.

In a large bowl , toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.

Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water , squeezing out small handfuls at a time , or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away.

Youll be shocked by the amount of liquid youll lose , but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl.

Taste and if you think it could benefit from more salt , add a little bit more.

We found 1 / 4 teaspoon more just right.

Stir in scallions , ginger , garlic , lemon zes.

Ingredients

zucchini, coarse salt, scallions, fresh ginger, garlic clove, lemon zest, egg, fresh ground black pepper, all-purpose flour, baking powder, oil, sour cream, lemon juice, salt, honey