Servings 12Makes 12 fritters and people often eat 2-4 each
Author dorothy stainbrook
1lbShredded zucchinishould be about 2 cups after water is squeezed out of it
2Scallionschopped; can substitute chives
2ozShredded parmesancan use asigo, manchego, or pecorino
2smalleggsuse 1 whole egg plus 1 egg yolk; keep them cold
1Tbspolive oilrefined or “light” for high heat (may want to use 2 Tbsp)
After the zucchini is shredded (use the large holes of a box grater), dry it as much as possible with paper towels. Place shredded zucchini in a colander, salt with about 1/4 tsp salt and let stand 15-30 minutes. The salt will draw out more of the water. After 15-30 minutes hold colander over sink and press firmly with a rubber spatula to force out water. Alternatively, wrap zucchini in paper towels or a dish towel and squeeze until dry.
In a large bowl, combine the dried zucchini, scallions, herbs, panko, cheese, flour, baking powder and salt. Stir together with a spoon. In a small bowl, whisk the cold egg and egg yolk together briefly and then fold into the zucchini mix.
In a saute pan or skillet, heat the oil over med-high heat. When oil just starts to smoke, spoon in the zucchini batter to form small flat rounds (about 3“ cakes). Don’t overcrowd the pan - you will need to cook in 2 batches. Cook 1-2 minutes, flip them over with a spatula and cook other side for 1 minute. Keep first batch warm in the oven while making second batch.
Serve warm with a dollop of sour cream or a yogurt-caper dipping sauce (see recipe in the notes)
Turn oven on to low (about 250 °F) to keep first batch of fritters warm while making second batch.
To make Yogurt-caper dipping sauce: In a food processor, puree 1 cup greek yogurt, 1/4 cup good olive oil, 1/4 cup drained capers, 1/2 tsp lemon zest, salt & pepper.To make harissa sauce see this recipe