Zucchini-Scallion Fritters

Remember the zucchini, the size of my arm, I found at the St. Paul Farmers' Market last weekend?  Well, I brought that over to my in-laws on Saturday as well and made zucchini-scallion fritters.  Turns out that an arm-sized zucchini creates an enormous pile of chopped zucchini.

Final product!

Zucchini-Scallion Fritters

based on Everyday Food magazine, Special issue (summer), p. 11

3 medium zucchini (about 1 pound), coarsely chopped (I did double the following ingredients when using such a large zucchini)
coarse salt and ground pepper
1 large egg
2 scallions, finely chopped
1/2 cup brown rice flour (the recipe called for AP flour)
1/2 cup olive oil (the recipe called for vegetable oil)
sour cream, for serving

1. Place zucchini in a colander set in the sink and toss with 1 teaspoon salt; let sit 10 minutes, then press out as much liquid as possible.  Meanwhile, in a large bowl, lightly beat egg, then add zucchini, scallions, flour, and 1/4 teaspoon pepper and stir to combine.
2. In a large skillet, heat oil over medium.  In two batches, drop batter in 2 tablespoonful mounds into oil (I used a grill pan instead, coated with a little butter and fried them).  With a small spatula or butter knife, gently flatten each mound and fry until browned, 2 to 3 minutes per side.  Transfer to paper towels to drain; sprinkle with salt.  Serve with sour cream.

My notes:
- as noted above, I used brown rice and olive oil instead of what the recipe called for.
- I also did not fry them in oil but fried them on a grill pan.

ENJOY!!!