Jessica A. Zelenak, MPA

A perfect way to enjoy summer’s fresh zucchini. Excellent with a glass of white wine. Babies like these without the garam masala. If you are feeling adventurous, substitute kohlrabi for the zucchini. 

Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
Servings: 4

Ingredients

• 2 medium zucchinis
• 1 tsp salt, divided
• 2 scallions, thinly sliced + extra for garnish
• 1 egg, slightly beaten
• ½ cup all-purpose or whole wheat flour
• 1 tsp baking powder
• ½ tsp garam masala (optional)
• 2 tbsp coconut oil 
• Fresh ground pepper
• ½ cup greek yogurt (for dipping)

Directions

1. Prep the zucchini: Grate the zucchini (you want the gratings to be fairly thick). Toss the zucchini in a large colander with ½ tsp salt. Let zucchini sit for 10 minutes and then squeeze out excess water by hand. 
2. Make the batter: Toss the zucchini in a large bowl with the remaining salt, scallions, and egg. In a second bowl, combine your dry ingredients: whole wheat flour, baking powder, garam masala, and pepper to taste. Add the flour mixture to the bowl with the zucchini mixture, stir well.  
3. Fry up some fritters: Heat the coconut oil in a large skillet over medium/high heat. Once hot, drop heaping tablespoonfuls of batter into the pan and press slightly to flatten. Cook about 3 minutes per side, until golden and gorgeous.
   • Note: Don’t overcrowd the pan, you may cook in multiple batches. As the fritters come out of the pan, place them on a paper towel-lined plate to drain excess oil.  
4. Serve fritters while hot: Arrange fritters on a plate, sprinkle with scallions, and serve with greek yogurt for dipping!