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Zucchini-Scallion Fritters

April 25, 2012

No need to go to a restaurant for fried zucchini sticks–try this lighter version at home. The fritters are pan fried, not deep fried, so you’re eating much less oil. These are great as an appetizer, or as a side dish for dinner.

1 lb. zucchini (about 2 medium), grated
1 teaspoon Kosher salt
Fresh ground black pepper, to taste
1 egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 vegetable oil
1/4 cup sour cream
1 Tablespoon Ranch salad dressing


  • Place shredded zucchini in a colander set in the sink, and toss with 1 teaspoon salt. Let drain 10 minutes. Using paper towel, press out as much liquid as possible.
  • Whisk egg in a large bowl.
  • Mix zucchini, scallions, flour, and fresh ground black pepper into egg, until well combined.
  • Heat oil in a large skillet over medium heat.
  • Cook fritters in two batches. Drop mounds of batter (about 2 Tablespoons each) into hot oil. Flatten slightly.
  • Cook fritters, turning once, until browned. About 4-6 minutes.
  • Transfer to a plate lined with paper towel. Sprinkle with additional salt.
  • Serve immediately with sour cream dip. Garnish with additional scallions if desired.
  • To make sour cream dip, mix Ranch dressing into sour cream. (Also delicious served with marinara for dipping!)
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