zucchini or summer squash fritters

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    • Baking sheet lined with a paper towel.
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      If planning to serve as soon as they’re done, preheat oven to 250 degrees. Have a baking sheet lined with paper towels ready.
    • Grated zucchini on a plate.
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      Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
    • Zucchini salted in a bowl.
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      In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.
    • Squeezing water out of the zucchini.
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      Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheesecloth and wringing away.
    • Onion, egg, flour, and ground pepper mixed in.
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      Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt add a little bit more. Stir in onion, egg, flour, and some freshly ground black pepper.
    • Frying one side of the zucchini fritters.
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      In a large heavy skillet, heat 2-3 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula.
    • Flipped and frying the other side.
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      Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more.
    • Draining fritters on a paper towel.
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      Drain briefly on paper towels then transfer to the baking sheet.
    • Keeping fritters warm in the oven.
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      Then place into the warm oven until needed. Repeat the process, keeping the pan well-oiled, with remaining batter.
    • Super crisp Zucchini or Summer Squash Fritters.
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      Cook’s Note: I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
  • Dipping Zucchini or Summer Squash Fritters in sour cream.
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    Do ahead: (This is the best part!) These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

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