2 cups packed, shredded zucchini, extra liquid squeezed out
1/2 teaspoon sea salt
2 tablespoons shallot, minced
2 tablespoons flour
1 tablespoon chopped fresh parsley
1/2 teaspoon sea salt or to taste
pepper to taste
oil for frying
1/2 cup sour cream
1 tablespoon chopped fresh chives
- Place zucchini in a colander set on a pie plate and toss with 1/2 teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Stir together the sour cream and chives in a small bowl and set aside.
- Combine all ingredients in a bowl except oil. Heat oil in a large cast iron skillet and drop rounded tablespoons zucchini mixture in hot oil and spread around to make a small pancake. Fry over medium-high heat until edges begin to brown. Carefully flip and cook until browned on the other side.
- Remove and drain on paper towels. Keep fritters warm on a cookie sheet in the oven at around 250° F. Serve warm with chive sour cream or plain Greek-style yogurt.