Ingredients:
- 1 lb of zucchini (about 2 medium sized), coarsely grated
- 1/2 Teaspoon Ghost Chili Powder
- Kosher salt
- Ground black pepper
- 1 large egg
- 2 scallions, finely chopped
- 1/2 cup all-purpose flour
- 1/2 cup Extravagonzo Roasted Garlic Culinary Oil
- Sour cream or plain yogurt
Instructions:
1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
2 Whisk egg in a large bowl; add the zucchini, flour, scallions, Ghost Chili Powder and 1/4 teaspoon of pepper. Mix to combine well.
3 Heat Extravagonzo Roasted Garlic Culinary Oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream or plain yogurt on the side
