Zucchini Fritters

Ingredients

• 1 pound zucchini – coarsely grated
• 1 tsp kosher salt
• 2 large eggs – lightly beaten
• 3 scallions scallions – thinly sliced
• 2 cloves garlic – minced
• 2 tbsp fresh dill – finely chopped
• 2 tbsp fresh parsley – finely chopped
• 0.5 cup parmesan cheese – finely grated
• 0.5 cup all-purpose flour
• 0.5 tsp black pepper
• 0.5 cup olive oil
• plain yogurt – for serving
• lemon wedges – for serving

Instructions

1. Place the grated zucchini in a colander and toss with the kosher salt. Let stand to draw out moisture, 10 minutes.
2. Squeeze the zucchini by the handful over the sink or in a clean kitchen towel until very dry; discard the liquid.
3. In a large bowl, whisk the eggs, then stir in the scallions, garlic, dill, parsley, parmesan cheese, all-purpose flour, and black pepper until a thick batter forms. Fold in the squeezed zucchini until evenly coated.
4. Heat 2–3 tbsp of the olive oil in a large skillet over medium heat until shimmering. Drop 2-tbsp mounds of batter into the pan and gently flatten to about 0.5 inch thick.
5. Fry until deep golden and crisp, 3–4 minutes per side, adjusting heat as needed; the centers should feel set. Transfer to a wire rack or paper towels and repeat with remaining batter, adding more olive oil as needed.
6. Serve warm with plain yogurt and lemon wedges.