Zucchini Fritters

The word fritter usually conjures up something heavy and deep-fried, but these zucchini pancakes are as light and delicate as can be. Shredded zucchini is combined with eggs, garlic, scallions, feta and dill, and then pan-fried in olive oil until crisp on the exterior and tender on the interior. I like them best as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, but they’re also delicious as a side to any Mediterranean-style fish, chicken or lamb dish.

1 lb zucchini (8-10 small or 2 large), ends trimmed
1 cup (4 oz) Parmesan cheese, freshly grated
½ cup green onions, chopped
½ cup all-purpose flour, unbleached
1 Tbsp. baking powder
1 large egg, beaten
1 lemon, freshly juiced and zested
sea salt
black pepper, freshly ground
hot sauce
½ cup extra-virgin olive oil

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Using the large holes of a box grater, grate the zucchini onto a clean kitchen towel. Carefully squeeze out the liquid and discard it. In a large bowl, combine the zucchini, Parmesan and green onions and mix well. In a small bowl, mix the flour and baking powder well. Add to the zucchini mixture along with the egg and lemon juice and zest; mix well. Season to taste with salt, pepper and hot sauce.

Heat ¼ cup of the oil in a 12" cast iron skillet over medium heat. Spoon a heaping Tbsp. of the batter into the hot oil for each fritter, slightly pressing the batter down to form the cake. Fry until golden and crispy, about 2 minutes per side.

As the fritters finish cooking, transfer them to a parchment paper-lined baking sheet and place in the oven to keep warm. Continue frying until all of the batter is used; add more of the remaining ¼ cup oil to the skillet as needed.