Zucchini Jalapeno Fritters With Cilantro Lime Sour Cream Recipes

Steps:

• 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. The latter is my favorite as I'm convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.
• In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. 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 cheese cloth and wringing away. You'll be shocked (I was!) by the amount of liquid you'll lose, but this is a good thing as it will save the fritters from sogginess.
• Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, ginger, garlic, lemon zest, and egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.
• In a large heavy skillet - cast iron is dreamy here - heat 2 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. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
• For the topping, if using, stir together the sauce ingredients and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.

Steps:

• Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
• Heat the oil in a large skillet to 375 degrees F (190 degrees C).
• Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.

Steps:

• Place zucchini and scallion in a colander. Toss with salt and let drain for 30 minutes to 1 hour.
• Squeeze excess moisture from the zuccini with yoru hands and transfer to a bowl. Season with black pepper as desired.
• Add jalapeno, garlic, eggs, and flour and mix well.
• Heat oil in a large skillet over medium-high heat. When oil is shimmering, place scant 1/3 cup measures of the zucchini mixture into the hot oil. Press the mixture down to form an even, flat cake.
• Fry 3-4 minutes of the first side, flip and fry 2-3 minutes on the other side. (Reduce heat to medium if fritters are browning too quickly). Drain on a wire rack.
• Repeat.
• Combine sour cream, lime and cilantro and blend until smooth. Serve with fritters.