Zucchini Fritters

Ingredients

• 1 pound of zucchini, coarsely grated
• 1 teaspoon kosher salt
• 1/2 cup sour cream
• 1 clove garlic, minced, about 1 teaspoon
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• Pinch of salt
• 1 large egg
• 1/2 cup all-purpose flour
• 3 green onions, minced
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh basil
• 1 teaspoon kosher salt, more to taste
• 1/4 teaspoon black pepper
• 1/2 cup of extra virgin olive oil or canola oil

Directions

1. Add about 1 teaspoon of salt to the grated zucchini and toss it around, then set it in a sieve or colander positioned over a bowl. Leave it there for 10 minutes. Press on it with a wooden spoon to force out more water, then wrap the zucchini in paper towels and squeeze out as much extra liquid as you can.
2. In a medium bowl, combine the sour cream and minced garlic. Add the lemon zest and lemon juice, plus a pinch of salt, whisk until smooth, and set the bowl aside.
3. Crack the egg into a large bowl and whisk it. Add the drained zucchini and the flour. Stir in the minced green onions and thyme, then add the basil, lemon zest, salt, and pepper, mixing until everything is well combined.
4. Pour the oil into a large skillet, preferably a 10-inch cast iron skillet, and warm it over medium high heat until it looks glossy and hot. Flick in a bit of flour to check the oil; when it sizzles on contact, you can start frying. Cook the batter in batches, spooning heaping tablespoons into the skillet. Gently press each mound flatter with the back of a spoon or a spatula. Let the fritters cook until browned, turning them 1 time, 4-6 minutes on each side. Move them to a plate lined with paper towels, season with salt, and continue the same way with the rest of the batter.
5. Serve the fritters right away with the sour cream dipping sauce. To hold them, set them on a sheet pan in a warm oven; to revive them, slide them under a broiler for 1 minute or 2. Put them out as an appetizer, or use them as the vegetable side. For a playful finish, add a poached or fried egg on top.