Zucchini Fritters

It will take you 10 minutes to whip these up, max. They're the perfect side for any fall dish!

Ingredients:

• 1 pound (about 2 medium) zucchini
• 1 teaspoon coarse or Kosher salt, plus extra to taste
• 2 scallions, split lengthwise and sliced thin
•  1 large egg, lightly beaten
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• Olive oil for frying

Directions:
1. Shred the zucchini either with a food processor or by hand. Then wrap it in cheese cloth and drain the water as best you can.
2. Combine zucchini and egg in one bowl and your dry ingredients in another bowl. Once they're mixed together respectively, combine add the dry stuff to the wet stuff and stir.
3. In a CAST IRON skillet, preheat your oil on the stove for frying. When it's hot, drop small bunches of the zucchini mix into the skillet. Don't overcrowd them, because your next move is to flatten them gently with the back of your spatula.
4. Fry for 3-5 minutes on each side. You want them to be golden brown and crispy on both sides.
5. Place onto a baking sheet and keep warm at 325F until you're ready to serve them.

These go great with a sour cream topping- add a bit of lemon juice, salt and garlic for great accents! I added a pinch of Jal Jeera (Indian rock salt) and it made the perfect savory compliment!