Zucchini Fritters

Method

1. 01

   Step 1: Shred the zucchini

   Shred the zucchini, skin and all, in a food processor with the grating disc or on a coarse grater, then toss with the salt and leave for 10 minutes to draw out the juices.

2. 02

   Step 2: Squeeze out the liquid

   Squeeze the zucchini hard by the handful or wrapped in a clean tea towel — up to 150 ml liquid will come out. This is the most important step: it decides whether the fritters hold together.

3. 03

   Step 3: Mix the batter

   Add the eggs, grated garlic, chopped dill, cheese and pepper to the squeezed zucchini and mix. Stir in the flour and baking powder to a thick batter that sits on a spoon. It usually needs no extra salt.

4. 04

   Step 4: Heat the oil

   Heat 2 tbsp oil in a frying pan over medium heat until it just shimmers.

5. 05

   Step 5: Fry the fritters

   Drop in heaped tablespoons of batter and flatten them lightly to 1 cm thick. Fry for 3–4 minutes per side until deep golden; do not flip before the underside has browned or they will break. Add more oil as needed.

6. 06

   Step 6: Drain and serve

   Transfer the fritters to kitchen paper to drain, then serve warm with sour cream.