Zucchini Fritters

Baby girl likes most vegetables. She doesn't mind slimy spinach or kale. She pops peas like candy and downs several sweet potatoes a week. Green beans, tomatoes, asparagus- she'll eat them all. But for some reason she refuses zucchini. I've tried offering it sauteed, roasted, raw, even scrambled with eggs. She still wouldn't touch the stuff. Until now. These zucchini fritters (I like to call them "cakes") won her over. (And my husband who'd be happy to do without zucchini as well.)

Simple (only a few ingredients). And quick (wringing the water out is the most difficult step). (And they still taste great the next day although they lose their crunch once refrigerated.) The sour cream/yogurt topping is totally optional. But recommended. Serve these with burgers or pasta or fish or just because. They're delicious.

Zucchini Fritters

INGREDIENTS
1 lb. (about 2 medium) zucchini, ends trimmed and grated
1/2 tsp. kosher salt
2 scallions, split lengthwise and thinly sliced
1 large egg, lightly beaten
1/4 tsp. kosher salt
freshly ground black pepper
1/2 cup all-purpose or whole wheat flour
1/2 tsp. baking soda
olive or canola oil, for frying

To serve (optional):
1/2 cup sour cream or plain whole milk yogurt
1 Tbsp. lemon juice
1/8 tsp. lemon zest
pinch salt
1/2 small clove garlic, minced

DIRECTIONS
1. In a large bowl, toss grated zucchini with 1/2 tsp. kosher salt. Let sit about 10 minutes before wringing the liquid out of the zucchini. (This can be done by squeezing it against the side of a colander or wrapping it in a clean dish towel or cheese cloth and wringing away.) Get as much liquid out as you can to prevent the fritters from being soggy.

2. Return the zucchini shreds to a bowl and add the scallions, eggs, remaining 1/4 tsp. salt, and freshly ground black pepper. Stir to combine. In a separate bowl, whisk together the flour and baking soda. Add to the zucchini mixture and stir to create a batter.

3. In a large heavy skillet (cast iron works great) heat 2 Tbsp. oil over medium-high heat until shimmering but not smoking. Drop small bunches of the batter onto the skillet (a few at a time so they don't become crowded) and flatten slightly with a spatula. Cook over medium-high heat until the edges and bottom are golden, 3-4 minutes. If they are browning too quickly, reduce the heat to medium. Flip and fry on the other side until golden, 2-3 minutes more. Remove from the pan to drain on a paper towel. Repeat with the remaining batter.

4. To make the topping, stir together the sour cream or yogurt, lemon juice and zest, salt, and garlic. Adjust seasonings to taste. Serve dolloped on top of fritters.

*Fritters can be kept warm and crisp in a 200 F oven on a baking sheet until ready to serve.

Makes 8-10 fritters.

(Adapted from Smitten Kitchen)