By Chef Ella Freylinger

August 2020

4 Servings


  • 3 medium zucchini, grated
  • 1 large egg
  • 2 scallions
  • 1/3 cup AP flour
  • 1 tablespoon cornstarch
  • 1⁄2 teaspoon baking powder
  • 1 teaspoon kosher salt


  • Place the grated zucchini in a strainer and squeeze out as much
    of the liquid as possible.
  • In a medium bowl place the egg and whisk. Add the scallions and zucchini.
  • Next, add the dry ingredients and fold together using a spatula until little dry spots remain.
  • Allow to sit for 10 minutes.
  • Place a large skillet over medium-high heat. Add 1/3 cup olive oil and heat until the oil beings to ripple.
  • Add 1⁄4 cup of the batter per fritter, arranging about 6 in the pan at a time. Making sure there is enough space to turn them.
  • Cook for 3-4 minutes on each side, or until golden brown.
  • Transfer to a parchment-lined baking sheet or plate.
  • Continue with the remaining batter.
  • Serve with green goddess dressing.
  • Enjoy!