Zucchini Fritters

Serves 4 (2 each)

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

We had our friend, Debbie, over for a quick dinner and a rented movie last night.  I made No Ho-Hum Tuna Salad, which is quite good, but wanted to add a little something special to go along with it.  These fritters took no time to make.  They rounded out the meal quite nicely.

1 pound (about 2 medium) zucchini, coarsely grated

Kosher salt and freshly ground pepper

1 large egg

2 scallions, finely chopped

scant ½ cup all-purpose flour, (spooned and leveled)

vegetable oil

Sour cream and/or hot sauce, for serving

Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.

Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.

Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a paper towel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.