Ingredients

Salt and freshly ground pepper

3 pounds green or golden zucchini, coarsely grated

3 eggs, beaten (for a vegan recipe, substitute 1/3 cup pureed silken tofu)

1 bunch scallions, including 2 inches of greens

1 1/2 cup dried bread crumbs

3 garlic cloves, finely chopped

1/2 cup chopped parsley

1/4 cup chopped marjoram or basil

1/2 cup or more half and half

olive oil as needed

Preparation

  1. Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the remaining ingredients together except for oil and pepper. Quickly rinse the zucchini, squeeze out the excess water, then stir it into the batter. Season generously with pepper.

  2. Film two large skillets with olive oil. (Two skillets are not necessary–it just makes the frying go faster.) When hot, drop in the batter (1/3 cup makes a fritter about 4 inches across), and cook over medium heat until golden brown on the bottom. Flip and cook the second side. Serve hot with tomatillo salsa.