Zucchini Fritters

Photo by Dominic Perri Photography

Photo by Dominic Perri Photography

14 ounces (2 medium) zucchini 

1 egg, lightly beaten

4 tablespoons flour

1/2 teaspoon baking powder

1/4 cup chopped herbs (try chives, basil, or mint)

1/4 cup milk

Salt and pepper

Oil for frying

Lemon wedges, for serving

Grate zucchini on a box grater. Roll the grated squash in a clean dish towel and squeeze out some of the liquid. Stir the squash together with the egg, flour, baking powder, herbs, a generous pinch of salt, and a few grinds of pepper. Add in the milk and stir to combine.

In a large skillet, heat about 1/8 inch of oil until hot and shimmering. Drop spoonfuls of fritter batter into the oil. Fry on both sides until golden brown, about 3 to 5 minutes per side. Drain on paper towels and serve with a sprinkle of salt and lemon wedges. -adapted from Laurie Colwin