Zucchini Fritters

Ingredients
- 1½ pounds zucchini 3 to 4 medium, ends trimmed
- Salt and pepper
- 2 large eggs
- ½ cup grated Parmesan
- ½ packed cup fresh basil or dill or a combination, chopped, plus more for serving
- â…“ cup chopped scallions about 2 large
- 1 large lemon zested and cut into wedges
- ½ teaspoon garlic powder or 1 large garlic clove grated
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- Olive oil for frying
- tzatziki for dipping (optional)
Instructions
- Grate the zucchini on the large holes of a box grater. Place in a colander and sprinkle lightly with salt; toss with hands and set aside for 10 minutes. Transfer zucchini to a clean, cotton dish towel or cheesecloth and wrap tightly; squeeze a few times over a sink to remove excess water.
- In a large bowl, beat the eggs. Add the zucchini, Parmesan, basil, scallions, lemon zest, garlic powder, 1 teaspoon salt and ½ teaspoon pepper. Mix with a spoon or silicone spatula to combine. Sprinkle the flour and baking powder over the mixture, then mix until no streaks of flour remain.
- Line a baking sheet with paper towels. In a large, cast-iron or nonstick skillet, heat a thin layer of oil (enough to coat the bottom of the skillet) over medium heat. When hot, add ¼-cup scoops of the zucchini mixture to the skillet, pressing down gently to form 3-inch disks. Cook until browned and crisp on the bottom, 2 to 3 minutes; flip and cook until browned on the second side, 2 to 3 minutes more. Adjust heat as needed to prevent fritters from browning too quickly.
- Transfer fritters to the baking sheet and sprinkle lightly with salt. Repeat with remaining zucchini mixture, adding oil as needed to the skillet.
- Arrange fritters on a platter and sprinkle with more herbs. Serve immediately, with lemon wedges alongside and a dipping sauce, if using.