Sometimes we don’t have time to get to the market—no judgment. If we dig in the fridge, there’s usually a mishmash of veggies, and sometimes a zucchini fritter can be the tastiest option.



About 2 medium zucchini

1 teaspoon coarse or Kosher salt

2 scallions, slices thin

1 large egg, lightly beaten

Freshly ground black pepper

1/2 cup flour

1/2 teaspoon baking powder

Olive oil


1 cup sour cream

1 to 2 tablespoon lemon juice

1/4 teaspoon lemon zest


1 small minced or crushed clove of garlic


Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them on the large holes of a box grater.

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

To get rid of excess water, press the shredded mass against the holes of a colander with a wooden spoon. The more liquid you lose the better, makes the fritters less soggy.

Return to bowl.  Add salt to taste.  Stir in scallions, egg and some freshly ground black pepper.

In a separate small bowl blend flour and baking powder, and then mix into the zucchini batter.

In a large (ideally cast iron) skillet heat 2 tablespoons of oil over medium-high heat.

Drop small bunches of the zucchini mixture onto the skillet and flatten them out a bit.

Cook over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. You want them browned.

If you like them extra crispy, place them in low heat in the oven while you cook the remaining batter.

For the topping, mix the sour cream, lemon juice, zest, salt and garlic and adjust accordingly. Add about a spoon-sized dollop to the tops and eat!

-Arianna Schioldager

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