Zucchini Jalapeno Fritters with Cilantro-Lime Sour Cream

Ingredients

• 3.5 to 4 lb zucchini (spiralized or shredded)
• 2 bunch scallions (white and light green part only, finely chopped)
• 2 tbsp salt
• black pepper (freshly ground, to taste)
• 2 peppers jalapeno peppers (seeded if desired, finely chopped)
• 4 cloves garlic (minced)
• 3 large eggs (beaten)
• 1 cup whole wheat flour
• 0.5 cup canola oil or vegetable oil (for frying, at least 1/2 cup)
• 1 cup sour cream (regular or light)
• 1 cup cilantro (coarsely chopped)
• 1 large lime (juiced)

Instructions

1. 1

   Place spiralized or shredded zucchini and scallion in a colander. Toss with salt and let drain for 30 minutes to 1 hour.

2. 2

   Squeeze excess moisture from the zucchini with your hands and transfer to a bowl. Season with black pepper as desired.

3. 3

   Add jalapeno, garlic, eggs and flour and mix well.

4. 4

   Heat oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, place scant 1/2-cup measures of the zucchini mixture into the hot oil. Press the mixture down to form an even, flat cake.

5. 5

   Fry 3-4 minutes on the first side, flip and fry 2-3 minutes on the other side. (Reduce heat to medium if fritters are browning too quickly.) Drain on a wire rack.

6. 6

   Repeat until all the zucchini mixture is cooked.

7. 7

   For the cilantro lime sour cream: Combine all ingredients in a deep bowl or beaker. Using an immersion blender, process until smooth. Serve with fritters.

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