Zucchini Fritters with Cilantro Lime Sauce

WHY THIS RECIPE WORKS? Zucchini is popular throughout Mexico, used both in sides and in main courses. We wanted to put zucchini in the spotlight by creating flavorful, crispy zucchini fritters. To achieve the crunchiest exteriors on our fritters, we needed dry zucchini; we salted shredded zucchini to draw out some moisture, then squeezed out even more water using a dish towel. Rather than drown the zucchini in a thick, heavy batter, we used just a couple eggs and some flour to allow the delicate zucchini flavor to shine. A cooling, creamy, lime-forward dipping sauce complemented the lightly spicy fritters perfectly. Make sure to squeeze the zucchini until it is completely dry or the fritters will be soggy; once squeezed, don’t let the zucchini sit for too long or it will turn brown.

SERVES: 4

INGREDIENTS:

• 1½ pounds zucchini, shredded
• Salt and pepper
• ½ cup sour cream
• 6 tablespoons vegetable oil
• ¼ cup minced fresh cilantro
• 1 teaspoon grated lime zest plus 1 tablespoon juice
• 6 ounces Monterey Jack cheese, shredded (1½ cups)
• 2 large eggs, lightly beaten
• 2 jalapeño chiles, stemmed, seeded, and minced
• 2 scallions, minced
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1 teaspoon ground coriander
• 1 garlic clove, minced
• ¼ cup all-purpose flour

INSTRUCTIONS:

1. Toss shredded zucchini with 1 teaspoon salt and let drain in a fine-mesh strainer for 10 minutes.
2. In a bowl, whisk together sour cream, 2 tablespoons oil, 2 tablespoons cilantro, lime zest and juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Cover and refrigerate until serving.
3. Wrap the drained zucchini in a clean dish towel, squeeze out excess liquid, and transfer to a large bowl. Stir in Monterey Jack cheese, eggs, minced jalapeños, minced scallions, minced fresh oregano (or dried oregano), ground coriander, minced garlic, ¼ teaspoon pepper, and the remaining 2 tablespoons cilantro. Sprinkle flour over the mixture and stir to incorporate.
4. Adjust the oven rack to the middle position and preheat the oven to 200 degrees Fahrenheit. Set a wire rack in a rimmed baking sheet and line it with a triple layer of paper towels. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until shimmering. Drop scant ¼-cup portions of the batter into the skillet and use the back of a spoon to press the batter into 2½-inch-wide fritters. Cook until well browned and slightly crisp on both sides, about 5 minutes per side.
5. Transfer the cooked fritters to the prepared rack and keep them warm in the oven. Wipe the skillet clean with paper towels and repeat the process with the remaining 2 tablespoons of oil and the remaining batter. Serve the fritters warm with the lime-cilantro sauce.

TIP:

SQUEEZING ZUCCHINI DRY

• Shred zucchini on large holes of box grater. Toss with salt and let drain in fine-mesh strainer.
• Squeeze salted zucchini in clean dish towel or several layers of paper towels until dry.