Zucchini Fritters

Original Recipe HERE

My kids are OK with zucchini (sometimes), like to dip things, and are fans of foods perfectly sized for little hands.  I had hopes for these fritters, and *N* loved them.  *J* didn't gag but didn't finish the serving I gave him.  Husband and I also liked them, so the majority rules and I'll make them again.  We used the dipping sauce, which I recommend.  The fritters were flavorful enough on their own, but the sauce was an easy extra enhancer.

Apparently this yields about ten 2.5" fritters, but I suggest making them smaller and being sure they're pretty thin.  I didn't leave them in the oven long enough to see if they crisped up enough to make a difference, but they were definitely soft in the middle when I served them.  Not gooey - I wasn't worried they weren't cooked through.  But next time I'll probably reduce the diameter and thickness of the fritters and therefore end up with more than ten.  I was looking forward to leftovers for the next day, but I watched with sadness as the entire batch was scarfed up at dinner.

* Fritters
1 pound zucchini (about 2 medium)
1 teaspoon coarse or Kosher salt plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Black pepper
Grated parmesan cheese [optional]
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive oil
* Dipping Sauce
1 cup sour cream or plain, full-fat yogurt
1 to 2 Tablespoons lemon juice
1/4 teaspoon lemon zest [I did not use this]
Salt, to taste
1 small garlic clove, minced or crushed

(1) Preheat oven to 200 degrees. Have a baking sheet ready.
(2) Trim ends off zucchini and grate them.
(3) In a large bowl, toss zucchini with 1 teaspoon coarse salt.  Set aside for 10 minutes, then "dry" out the zucchini as much as possible (by pressing it against the holes of a colander with a wooden spoon, squeezing small handfuls at a time, or wrapping it in a clean dishtowel or piece of cheese cloth and wringing it).
(4) Return zucchini shreds to bowl. Taste; add more salt to taste if desired.
(5) Stir in scallions, egg, pepper, and parmesan.
(6) In a separate dish, stir together flour and baking powder; add mixture to zucchini batter.
(7) In a large heavy skillet heat 2 tablespoons of oil over medium-high heat. Drop small bunches of the zucchini mixture onto the skillet, a few at a time.  Gently flatten with spatula.
(8) Cook fritters until the edges underneath are golden, about 3 to 4 minutes. Flip fritters; fry on the other side until browned underneath again, about 2 to 3 minutes.
(9) Drain briefly on paper towels; transfer to baking sheet and then into the warm oven until needed.
(10) Repeat process with remaining batter, keeping the pan well-oiled.
(11) Leave fritters in oven for about 10 minutes to finish cooking through.
(12) Combine all ingredients for dipping sauce, if using.

Kid Participation:
* Squeezing out zucchini (if you don't mind the mess it'll make)
* Stir together ingredients to make zucchini batter
* Create dipping sauce

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