Zucchini Scallion Fritters

If you are starting your own garden, one of the easiest vegetables to grow is zucchini, but you may find yourself with an abundance and wondering what to make with them. This Asian twist on a classic zucchini fritter is a great way to shake it up! Plus, you can freeze then and reheat when you need them!

Something to keep in mind for this recipe, we will be going off of feel/appearance because the water content of every vegetable is going to be different!

Ingredients:

• 2 medium to large zucchini -shredded
• 1.5 cup flour (potentially more or less depending on your water content)
• 2 eggs
• 2 tablespoon dark soy sauce
• 1 teaspoon sesame oil
• 3 scallions chopped- whites & greens
• 1 dash white pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes – optional
• 1/2 teaspoon salt
• neutral oil to fry with
• Optional: Kewpie mayo & scallion ginger sauce to dip with!

How to:

1. Once you’ve shredded your zucchini you want to get as much water out as possible. If you have a cheese cloth or clean dish towel to squeeze it through that’s great. I used my hands and a colander. This is where you may need more or less flour depending on how much water you can get out. You can also lightly salt the zucchini to draw out water and let gravity pull some of the liquid through the colander if you don’t want to squeeze it out.
2. In a bowl add your shredded and squeezed zucchini, chopped scallions, 2 eggs, and start with a cup of flour. Stir and observe consistency. We want something that’s thicker than pancake batter, but not all the way to biscuit dough. If you need to add more flour, add it now, 1/2 cup at a time. Once you are at that batter stage, add your sesame oil, soy sauce, white pepper, salt, and red pepper flakes. Stir until incorporated
3. In a white bottom frying pan, pour in oil until you have covered the bottom of the pan. We don’t need a lot of oil as we are going for a shallow fry, but we want the entire base covered. Turn your oil onto medium high heat.
4. You will know your oil is ready when you’ve placed in a test piece and it forms bubbles all around the edge
5. Once your oil is hot I use an ice cream scoop to scoop the fritters onto the pan, and then use my spatula to flatten them out. Let them cook 3-5 minutes on each side until golden brown.
6. Place onto a plate with a paper towel to help remove access oil
7. Eat hot and fresh and I topped mine with kewpie mayo and scallion ginger sauce! But any dipping sauce would be yummy!

Bonus! Want the not Asian version? Swap out scallion for1/4 regular onion, and white pepper for normal pepper. Skip the sesame oil and soy sauce! Just a basic zucchini fritter!