Low Sodium Classic Zucchini Fritters

Total time50 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

1 ½ lb zucchini (about 3 medium), trimmed
Zucchini Baby Green Zucchini Stop & Shop Fresh Vegetables Zucchini Planks H-E-B Fresh Cut Green Zucchini
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1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 scallions, thinly sliced (green and light green parts only)
2 large eggs, lightly beaten
½ cup all-purpose flour
⅓ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ tsp black pepper
¼ tsp garlic powder
3–4 tbsp olive oil, divided

For serving

½ cup sour cream
1 tbsp fresh chives or scallion greens, finely chopped (optional)

Instructions

1
Grate the zucchini on the large holes of a box grater into a large bowl. Toss with 1 tsp kosher salt and let stand for 10 minutes.
2
Transfer the salted zucchini to a clean kitchen towel or cheesecloth and wring firmly over the sink until as much liquid as possible has been removed — the shreds should feel nearly dry and the wrung-out liquid should be substantial. Return the dried zucchini to the bowl.

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