- 3 medium zucchini, grated
- 1 large egg
- 2 scallions
- 1/3 cup AP flour
- 1 tablespoon cornstarch
- 1⁄2 teaspoon baking powder
- 1 teaspoon kosher salt
Place the grated zucchini in a strainer and squeeze out as much
of the liquid as possible.
In a medium bowl place the egg and whisk. Add the scallions and zucchini.
Next, add the dry ingredients and fold together using a spatula until little dry spots remain.
Allow to sit for 10 minutes.
Place a large skillet over medium-high heat. Add 1/3 cup olive oil and heat until the oil beings to ripple.
Add 1⁄4 cup of the batter per fritter, arranging about 6 in the pan at a time. Making sure there is enough space to turn them.
Cook for 3-4 minutes on each side, or until golden brown.
Transfer to a parchment-lined baking sheet or plate.
Continue with the remaining batter.
Serve with green goddess dressing.