Zucchini Fritters

Ingredients

• 900g (2 lb) courgettes, about 2 large or 5 medium
• 1 1/2 tsp fine sea salt, divided
• 2 large eggs, lightly beaten
• 1/2 cup chopped spring onions or chives
• 95g (3/4 cup) plain flour
• 1 tsp baking powder
• 1/2 tsp ground black pepper
• 2 tbsp olive oil, plus more if needed for frying
• Sour cream or Greek yogurt, optional, to serve

Method

1. Wash the courgettes and trim off the ends.
2. Grate them using the large holes of a box grater or the grating attachment of a food processor.
3. Place the grated courgette in a large bowl or colander and mix in 1 teaspoon of the salt.
4. Leave it for 10 minutes to draw out excess water.
5. Squeeze the courgette very firmly by hand or through cheesecloth to remove as much liquid as possible.
6. Measure approximately 3 1/2–4 cups of firmly drained courgette and transfer it to a clean mixing bowl.
7. Add the beaten eggs and chopped spring onions and mix.
8. In a separate bowl, combine the flour, baking powder, remaining 1/2 teaspoon salt and black pepper.
9. Add the dry mixture to the courgette and stir until evenly combined.
10. Heat 2 tablespoons olive oil in a large heavy-bottomed frying pan over medium heat.
11. For each fritter, add a heaped tablespoon of batter and flatten it gently into a small pancake.
12. Cook in batches without overcrowding the pan.
13. Fry each fritter for 3–5 minutes per side, until golden and crisp. Reduce the heat if they brown too quickly.
14. Add a little more oil between batches if the pan becomes dry.
15. Transfer the cooked fritters to a paper-lined plate or wire rack.
16. Serve warm, with sour cream or Greek yogurt if desired.