Well, these used up half our giant CSA zucchini. Recipe courtesy of Smitten Kitchen.
I was a little sloppy in making these and it showed a little in the results. Make sure these aren’t too thick, and that you chop the onion finely (I encountered large mouthfuls of scallion due to my rough chopping). Really tasty, though. The 10 minutes in the oven really help them set.
Pictured with a couple seared scallops (I had extra after making ceviche).
1 pound zucchini, grated
2 scallions, sliced or chopped thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
about 2 tbsp olive oil, plus more to continue frying
1 cup Greek yogurt, plain
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
a bit more salt
1 clove garlic, minced
Preheat oven to 200 degrees. Spray a baking sheet with cooking spray.
In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini to remove excess water.
Return zucchini to bowl. Add a bit more salt, scallions, egg, and some pepper. Stir together flour and baking powder and toss with zucchini.
Heat 2 tablespoons of oil over medium-high heat until shimmering in a cast iron skillet. Drop small bunches of the zucchini mixture onto the skillet (I did about 4 at a time). Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them another 3 minutes or so. Keep warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. Make sure zucchini fritters spend about 10 minutes in the oven to set.
Mix remaining ingredients to make a dip. Put a dollop on each fritter before serving.