These yummy zucchini fritters are easy to make. The recipe is courtesy food everyday.
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, coarsely grated (about 2 medium)
, finely chopped
(spooned and leveled)
, for serving
Place zucchini in a colander set in sink, and toss with the 1 teaspoon coarse salt; let drain 10 minutes; press out as much liquid as possible.
Whisk egg in large bowl; mix in zucchini, scallions, flour and the pepper until combined.
Heat oil in a large skillet over medium heat; cook fritters in batches; drop mounds of batter (2 tablespoons each) into skillet; flatten slightly, cook, turning once, until browned, 4 to 6 minutes.
Transfer to a paper-towel-lined plate; sprinkle with salt to taste; repeat with remaining batter, serve immediatly, with sour cream.
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