• 1 lb. zucchini or summer squash, coarsely grated to yield 4 cups
  • 1 teaspoon kosher salt
  • 1 egg
  • 4–6 scallions, thinly sliced
  • 1/4 cup flour
  • grapeseed oil or olive oil for frying
  • lemon
  • sea salt


  1. Place the grated zucchini in a colander. Spread the gratings out to allow for maximum surface area exposure and sprinkle all over with 1 teaspoon kosher salt. Toss lightly. Let sit for at least 15 minutes to drain.
  2. After the 15 minutes, transfer the zucchini to a large tea towel, bundle it into a beggar’s purse over the sink or a bowl, and squeeze out all of the juices. (Note: The squash will not drain out enough liquid on its own in the colander, so squeezing it out is a critical step to removing that moisture.) 
  3. In a large bowl, whisk the egg. Add the zucchini, the scallions, and the flour. Using a spatula, stir the mixture well to combine. Squeeze a small portion of the mixture in your hands. If it holds together (not perfectly), it’s likely good to go. 
  4. Heat a large skillet over medium-high heat. Pour 3 to 4 tablespoons grapeseed or olive oil into the skillet. Flatten one of the portioned fritter balls into a disc and lower into the pan. Repeat with 2 more. I find cooking 3 fritters at a time is about right. Season with salt. Cook for about 2 minutes. Flip. Season with salt. Cook for another 2 minutes. Transfer to a serving platter while you repeat the cooking with the remaining fritters. 
  5. To serve, squeeze a bit of lemon over top as well as some flaky sea salt.

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