Fritter away your excess zucchini with this easy-to-scale-up recipe. What you don’t eat right away, your can freeze for later.
1 lb zucchini, coarsely grated
1 tsp. salt, plus extra to taste
2 tsp. yellow curry powder
1 large egg, lightly beaten
Freshly ground black pepper, to taste
½ cup all-purpose flour
½ tsp. baking powder
2 Tbsp. olive oil, for frying
1 cup sour cream or plain, yogurt (as an optional topping)
In large bowl toss grated zucchini with 1 tsp. salt; set aside for 10 min. Wrap zucchini in cheese cloth, wring out thoroughly and return to bowl. Stir in curry powder, egg, pepper, and salt to taste. Stir together flour and baking powder; add to zucchini batter. In a heavy skillet heat
oil at medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto skillet a few at a time, flatten with the back of spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, 2-3 minutes more. Drain briefly on paper towels then transfer to baking sheet place in warm oven until needed. Repeat process with remaining batter, keeping the pan well-oiled. Giving the fritters 10 minutes in the oven will set them and make them extra crisp.