How to Make Zucchini Fritters

• 2 lb (900 g) zucchini, coarsely grated
• 1 tsp kosher salt
• 2 large eggs
• 1/2 cup (65 g) all-purpose flour
• 1/2 cup (50 g) grated Parmesan or feta
• 3 scallions, sliced
• 1/4 tsp black pepper
• 3 tbsp olive oil, for frying

1. Toss the grated zucchini with the salt and let it drain in a colander for 10 minutes.
2. Squeeze it hard in a clean towel — you want it as dry as you can get it, or the fritters will steam.
3. Mix the zucchini with the eggs, flour, cheese, scallions, and pepper.
4. Heat the oil in a skillet over medium-high and drop in heaping tablespoons, flattening each one slightly.
5. Fry 3 minutes per side until browned and set at the center.
6. Drain on paper towels and eat hot, with yogurt or sour cream.

• The squeeze is the whole recipe — wet batter never crisps.
• Grated carrot, potato, or summer squash can replace half the zucchini.

Scan your fridge or cupboard and The Fridge and Cupboard will tell you what you can make from this recipe right now, and what to swap for anything missing.

• How to make Vegetable Stir-Fry
• How to make Tomato Soup
• How to make Roasted Vegetables
• How to make Lentil Soup