Ingredients:

  • 3 large Zucchini (about 1.5 lbs total), trimmed
  • 1/2 cup All-Purpose Flour (60g)
  • 1/2 cup Grated Parmesan Cheese (50g)
  • 1 Large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 tablespoons Fresh Chives, finely snipped
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Kosher Salt (plus extra for draining)
  • 1/4 teaspoon Black Pepper, freshly ground
  • Vegetable or Canola Oil, for shallow frying
  • 1/2 cup Crème Fraîche (or full-fat sour cream)
  • 1 tablespoon Fresh Dill, finely chopped
  • 1/2 teaspoon Lemon Zest
  • 1 teaspoon Fresh Lemon Juice
  • Pinch of Salt & Pepper (for drizzle)

Instructions:

  1. Grate the zucchini using the large holes of a grater. Place grated zucchini in a colander, toss generously with 1 teaspoon of kosher salt, and let sit for 20 minutes to draw out moisture.
  2. Using clean kitchen towels or cheesecloth, squeeze the zucchini aggressively to remove as much liquid as possible. Discard the liquid.
  3. In a large bowl, combine the dried zucchini, flour, Parmesan, egg, parsley, chives, garlic powder, pepper, and adjust salt if necessary. Mix just until combined; do not overmix.
  4. Pour oil into a large non-stick skillet to about 1/2 inch depth. Heat over medium-high heat until shimmering (approximately 350°F/175°C).
  5. Spoon tablespoonfuls of the mixture into the hot oil, gently flattening them slightly into discs about 2 inches wide. Work in batches; do not overcrowd the pan.
  6. Fry for 3–4 minutes per side until deep golden brown and crisp. Transfer cooked fritters to a wire rack or a plate lined with paper towels and sprinkle lightly with flaky salt immediately.
  7. While fritters rest, whisk together the crème fraîche, dill, lemon zest, lemon juice, salt, and pepper until smooth to create the drizzle.
  8. Serve fritters warm, topped or alongside the Lemon-Dill Drizzle.