Ingredients
1lbof zucchini,coarsely grated
1tspkosher salt
½cupsour cream,can substitute plain greek yogurt
1clovegarlic,(about 1 tsp), minced
½tsplemon zest
1tsplemon juice
pinch of salt
1largeegg
½cupall purpose flour
3green onions,minced
1tspfresh thyme,minced
1tspfresh basil,minced
½tsplemon zest
1tspkosher salt,more to taste
¼tspblack pepper
½cupof extra virgin olive oil,or canola oil
Preparation
Sprinkle 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 it in paper towels and try to squeeze out more liquid.
Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.
Whisk the egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt, and pepper. Mix to combine well.
Heat the oil in a large 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.
Working 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. This will take 4 to 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 kept warm by placing on a sheet pan in a warm oven, or reheated under a broiler for a minute or two.
Serve as an appetizer, or as a vegetable side. For extra fun, top with a poached or fried egg.
