Mixing baking powder with the flour, a tip from New York Times’ food writer Melissa Clark, keeps the fritters crisp and easy to flip.
Lemon yogurt dipping sauce
1 cup plain Greek yogurt
Zest and juice from 1/2 lemon, or to taste
1 tablespoon honey, or to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
2 medium zucchini, ends trimmed
1/4 cup chopped fresh flat-leaf Italian parsley
2 scallions, white and light green parts, finely chopped
1 large egg, beaten
1/2 cup flour
1/2 teaspoon baking powder
Vegetable (or canola) oil, for frying
- Make sauce. In a small bowl, combine yogurt, lemon zest and juice, and honey, and season with salt and pepper. Taste and adjust as desired. Transfer to a serving bowl, cover with plastic wrap, and chill until ready to serve.
- Using large holes of a box grater, grate zucchini. Place in a bowl and toss with 1 teaspoon salt. Allow to sit for 10 minutes. One handful at a time, squeeze out as much water as possible from zucchini (do this twice) and set aside.
- Return zucchini back to bowl (discarding any water first). Add parsley, scallions, and egg.
- In a bowl, combine flour and baking powder. Season with salt and pepper. Add to mixture, tossing to completely coat.
- In a large nonstick or cast iron pan, heat about 2 tablespoons vegetable (or canola) oil over medium heat. Using an ice cream scoop, scoop fritters out into pan, a few at a time, so as not to overcrowd. Flatten each with a spatula. Cook until lightly golden brown on bottom, 3-5 minutes. Flip, and cook on other side, another 3-5 minutes (turn down heat if necessary as they cook). Transfer finished fritters to a paper towel-lined baking sheet and continue until all of batter is used. You can keep these warm in a 200°F oven if desired.
Makes 8 (4-inch) fritters.