Zucchini Fritters with Goat Cheese

Coarsely grate the zucchini and then sprinkle with salt. Try to remove as much moisture from the zucchini as possible. I squeezed the zucchini with a clean dish towel, and then set it in a colander lined with paper towels for 10 minutes after that.

In a separate bowl, whisk the egg and then add the zucchini, flour, scallions, and some fresh cracked pepper. Crumble in the goat cheese, and mix well to combine.

Heat the olive oil in a large skillet over medium heat. Cook the fritters in batches by spooning the mixture into the skillet in amounts measuring roughly 2 tablespoons. Flatten the mounds slightly with your spatula once they’re in the pan. Cook, turning once, until browned, 4 to 6 minutes on each side or until they have become dark brown and crispy. Transfer to a paper towel-lined plate.

Serve immediately, with sour cream or plain yogurt on the side or spooned on top of it in a tasty, crispy, gooey mess.

(Recipe adapted from Simple Recipes.)