Zucchini scallion fritters
Instructions:
- 1 pound (about 2 medium) zucchini, grated on the large holes of a box grater
- 2 1/ 2 teaspoons coarse salt, plus more for seasoning
- 3 large scallions, thinly sliced
- 1/ 4 cup finely chopped fresh dill
- 1/ 2 cup finely chopped fresh mint
- 3 large eggs, lightly beaten
- 1/ 2 cup grated Kefalotyri cheese or Pecorino Romano
- 5 tablespoons all-purpose flour
- 3 tablespoons extra-virgin olive oil
- Tzatziki
, for serving
- In a colander, sprinkle the zucchini with 1 1/ 4 teaspoons of the salt; toss to combine, and let stand at room temperature 45 minutes. Transfer the zucchini to a clean kitchen towel; squeeze out any remaining juice.
- In a large bowl, combine the zucchini, the remaining 1 1/ 4 teaspoons salt, and the scallions, dill, mint, eggs, and cheese. Fold in the flour until just combined.
- Line a large platter or baking sheet with paper towels; set aside. In a large saute pan, heat 2 tablespoons of the oil over medium-low heat. Using half the batter, drop heaping teaspoons directly into pan to create about 14 1 1/ 2 -inch patties, each about 1/ 4 inch thick. Cook the patties, without flattening, until golden brown, about 2 minutes per side. Using a slotted spatula, transfer the zucchini fritters to the paper-towel–lined platter, and season with salt. Repeat with the remaining batter and tablespoon oil. Serve immediately with tzatziki.
- MAKES ABOUT 28