INGREDIENTS

  • 1 lb of zucchini (about 3 medium sized), coarsely grated
  • 1 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup all purpose flour
  • 3 green onions, minced
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh basil
  • 1/2 teaspoon lemon zest
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup of olive oil, grapeseed oil, or canola oil
  • 1/2 cup sour cream (can sub Greek yogurt)
  • 1 clove garlic, minced, about 1 teaspoon
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Pinch of salt

METHOD

1 Salt the grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes. Press down with a wooden spoon to push out more of the water. Wrap in paper towels and try to squeeze out more liquid.
2 While the zucchini is releasing its liquid in step one, make the dipping sauce. Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.
3 Whisk egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt and pepper. Mix to combine well.
4 Heat oil in a large skillet (we recommend a 10-inch cast iron skillet) over medium high heat until the oil is shimmery and hot. Test the oil by flicking a little flour into it. If the flour sizzles it's ready. Cook the fritters in batches. Drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream dipping sauce.
Fritters can be reheated by placing on a sheet pan under a broiler for a minute or two.