Serves: Makes 6 to 12 Servings
- 1½ pounds zucchini, trimmed and coarsely grated
- 1½> teaspoons salt
- 2 eggs
- ½ cup minced sweet onion
- ½cup plain dried bread crumbs
- ½ cup panko bread crumbs
- ½ cup finely chopped fresh flat-leaf parsley
- 2 tablespoons minced fresh basil
- 2 tablespoons whipping cream or half-and-half
- 1 tablespoon minced jalepeño chile
- 1 tablespoon minced fresh mint
- 2 cloves garlic, pressed or minced
- 3 to 4 tablespoons olive oil
- Freshly ground black pepper
Sour Cream Sauce (optional):
- ½ cup sour cream (light or regular)
- 1 teaspoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon minced fresh mint
- ¼ teaspoon garlic salt or regular salt
- For the sour cream sauce, whisk together the sour cream, lemon zest, lemon juice, mint, and garlic salt in a small bowl. Refrigerate until ready to serve. (Best if made at least 2 hours in advance so the flavors can meld.)
- Place the zucchini in a colander or sieve, add 1 teaspoon of the salt, and toss to mix evenly. Set the colander in a bowl or on a dish and let drain for 30 minutes. Squeeze the zucchini in your hands to remove excess water.
- Preheat the oven to 170°F.
- Whisk the eggs in a large bowl until frothy. Add the onion, both bread crumbs, parsley, basil, whipping cream, jalepeño, mint, garlic, and remaining ½ teaspoon salt. Stir until well blended, then stir in the zucchini.
- Heat 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium heat. When hot, form 3 or 4 fritters in the pan, spooning about ¼ cup of the mixture for each and flattening them to 3-inch circles. Fry for 4 to 6 minutes, until browned and crisp, turning once. Transfer to a baking sheet and keep warm in the oven while cooking the rest. Add additional oil if needed.
- Arrange the fritters on individual plates, top with a grinding or two of black pepper, and add a drizzle of the sour cream sauce over the tops.