Angelic Zucchini Fritters
Okay. I'll admit it. These Zucchini Fritters are my life!
- 2 pounds (about 4 medium) zucchini
- 2 1/2 teaspoons kosher salt, divided
- 1 tablespoon finely-chopped chives
- 1 tablespoon lemon zest
- 2 large eggs, beaten
- Freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Vegetable oil for frying
- 1 cup sour cream
- Juice of 1 lemon
- Finely chopped chives (or chive blossom petals) for garnish
Shredding and salting the zucchini --
Trims ends from squash. Then shred the squash either on the large holes of a box grater or, easier, on the shredding disk of a food processor. Pour the shreds
into a large bowl, toss with 2 teaspoons of the kosher salt, and let drain for about 10 minutes.
Flavoring the dough --
To the bowl of (squeezed) squash, stir in the remaining salt plus several grinds black pepper, 1/2 tablespoon of the lemon zest, and the chives. Then stir in the beaten eggs.
Frying the fritters --
Pour a glug of olive oil into a skillet over medium heat. Scoop out a cherry tomato-sized clump of dough, and place it in the hot oil. Place as many fritters as will fit in the pan, but make sure to leave air space between each morsel. Fry until the underside is golden brown -- 3-4 minutes. Then flip the fritters and fry for another minute or two. Drain on paper towels.
The dipping sauce --
Combine, in a small bowl, the sour cream, lemon juice, and the remaining lemon zest. Garnish the sauce and the fritters with chopped chives or chive blossom petals.