Caprice Teske, market director at the Bellingham Farmers Market, shares her recipe for Zucchini Fritters. They’re special to her because they were one of the first dishes her son would eat as a baby.
She says the hardest part of preparing this dish is shredding all of the zucchini. She recommends using a food processor to grind and shred the zucchini, then you can mix the rest of the ingredients in together when you’re ready.
2 scallions, sliced thin
1 teaspoon salt, plus salt to taste
1 large egg, lightly beaten
Freshly ground black pepper
1 tablespoon chopped fresh mint or dried mint
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Oil of your choice, for frying
Serve with Greek yogurt seasoned with salt, garlic and your choice of fresh herbs.
Trim ends off zucchini and grate them.
In a large bowl, toss zucchini with 1 teaspoon salt and set aside for 10 minutes. Wring out the zucchini by wrapping it up in dishtowel or paper towel and squeezing.
Return zucchini to bowl. Stir in salt to taste, scallions, egg, mint and some freshly ground black pepper. Mix flour and baking powder together and then add mixture into the zucchini batter.
Add oil to a large heavy skillet and heat over medium heat. Drop spoon fulls of the zucchini batter in the skillet being careful not to overcrowd.
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.
Drain briefly on paper towels then transfer to baking sheet and then into a warm oven until ready to serve.
Serve with seasoned Greek yogurt if desired.
3-4 depending on serving size.