Zucchini Fritters with Lemony Sour Cream
These zucchini fritters with lemony sour cream are a quick and easy way to use up an abundance of zucchini.
INGREDIENTS :
- 2 zucchini
- 1 teaspoon plus 1 pinch coarse salt
- 1 large egg
- 2 green onions, finely sliced
- 1/8 teaspoon freshly ground black pepper, plus more for garnish
- 3 tablespoons flour
- 1 tablespoon neutral oil
- 1/2 cup sour cream
- 1/4 teaspoon lemon zest, plus more for garnish
- 1 tablespoon freshly-squeezed lemon juice
- 1 clove garlic, minced
DIRECTION:
- Trim and coarsely shred zucchini into a large bowl. Add 1 teaspoon salt; toss to coat. Let stand, stirring occasionally, 10 minutes. Meanwhile, beat together egg, green onions, and pepper in another bowl.
- Transfer zucchini to a clean kitchen towel; squeeze to remove as much liquid as possible. Stir zucchini and flour into egg mixture.
- Heat a griddle or extra-large cast-iron skillet over medium-high heat. Add oil; brush or swirl to coat pan. Drop mixture in 6 mounds onto the hot griddle, then flatten slightly with a spatula. Cook, turning halfway through, until golden brown on both sides, 5 to 7 minutes.
- For lemony sour cream, whisk sour cream, lemon zest, lemon juice, garlic, and remaining pinch of salt together in a small bowl. Sprinkle with zest and pepper; serve with fritters.
