You probably don't need one more zucchini recipe taking up precious space in your recipe archive. Or do you?
In my opinion, there's always room for one more. Perhaps it's just me, but I don't think most of us like to eat the same thing day in and day out. By now you've made the requisite zucchini bread and maybe a zucchini quiche or pie. Try these fritters! They are a delicious sneaky way to use up the summer crop and they are a snap to make.
Adapted from Simply Recipes
Yield: About 10 2 1/2 inch fritters
1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying
Preheat oven to 200 degrees. Have a baking sheet ready. Wash and trim ends off zucchini and grate them either 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. Squeeze the grated zucchini to remove excess liquid. Return zucchini shreds to bowl. Taste and add more salt if necessary; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a small dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.
In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet a few at a time so they don’t become crowded and lightly press them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
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.