1 large or 2 small zuchinni
1 extra large scallion
1/4 cup all purpose flour *
salt and pepper for seasoning – to your taste
Sunflower oil or olive oil **
Take a box grater and on the side with the largest holes shred the zuchinni. Place in a colander in the sink and sprinkle with 1/2 teaspoon of salt. Mix well and gently so salt gets in all the nooks and crannies. Leave like this for around 10 minutes or so. Take a clean kitchen towel – flour sack style is best – place the salted zuchinni in the towel and wring out the excess moisture. If you don’t have a towel you can just wring it in your hands!! Place the squeezed zuchinni in a large bowl. Using the same grater shred the scallion – Gently stir in eggs, salt and pepper. Mix well then slowly add flour. Again mix well so there are no lumps.
Heat a large sauté pan over medium-high heat. Add 2 tablespoons of oil. Heat just until the oil sputters when you drop a small spoonful of the zucchini batter into the pan. Carefully spoon about 2 tablespoons of zucchini batter into hot oil. Keep spooning batter spacing the fritters a couple inches apart.
Cook until golden about 2 or more minutes. Lower the heat a bit to medium flip the fritters and keep cooking till golden on the other side about 2 or 3 minutes more. Remove cooked fritters from pan to a plate that has been lined with paper towels. Continue till all batter is cooked. You may need to add more oil to pan – just be sure to let oil get hot before you start frying the next round.
Serve as is or you can serve the firtters with a side of sour cream or creme fraische with some fresh dill or basil finely chopped and mixed into cream. Tonight I served this with a lemon basil oil. (The recipe is here.) A nice garlic aiole would be wonderful as well!!!
* My brother has celiac so we are always looking for ways to feed him! I made these fritters using Bob’s Red Mill All Purpose Flour instead of the AP Flour. I used about the same amount 1/4 cup and they came out great. My taste testers all gave them thumbs up.
** I fried the fritters in sunflower oil instead of olive oil. I think this is lighter in texture and the flavor doesn’t over ride the squashes in this dish!