1 lb of zucchini (about 2 medium sized), coarsely grated
1 tsp. Sea salt
1/4 tsp. Ground black pepper
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup olive oil
Sour cream or plain yoghurt
Salt the zucchini with about 1 teaspoon of salt. Remove the excess moisture from the
zucchini. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4
teaspoon of pepper. Mix well. Heat oil in a large skillet over medium heat. Cook
fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet.
Flatten slightly. Cook 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 or plain yogurt on the side.