Zucchini Fritters

Sprinkle grated zucchini with about 1 teaspoon of salt.

Place in a sieve or colander over a bowl.

Let sit for 10 minutes.

Press down with a wooden spoon to push out more of the water. Wrap it in paper towels and try to squeeze out more liquid.

Make dipping sauce: 

Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.

Whisk the egg in a large bowl.

Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt, and pepper.

Mix to combine well.

Heat the oil in a large skillet (we recommend a 10-inch cast iron skillet) over medium high heat until the oil is shimmery and hot. Test the oil by flicking a little flour into it. If the flour sizzles, it's ready.

Working in batches, drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side.

Transfer to a paper towel-lined plate.

Sprinkle with salt. Repeat with remaining batter.

Serve immediately with sour cream dipping sauce. Fritters can be kept warm by placing on a sheet pan in a warm oven, or reheated under a broiler for a minute or two.

Serve as an appetizer, or as a vegetable side. For extra fun, top with a poached or fried egg.