Zupeeni Fritters

Makes 6 fritters


For the fritters:

· 2 medium zucchinis, coarsely grated

· 1 teaspoon kosher salt

· 1 large egg

· 1/2 cup all purpose flour

· 3 green onions, minced

· 1/2 teaspoon lemon zest

· 1 1/2 teaspoon kosher salt

· 1/4 teaspoon black pepper

· 1/2 cup of olive oil for frying


For the sauce:

· 1/2 cup sour cream

· 1 clove garlic, minced

· 1/2 teaspoon lemon zest

· 1 teaspoon lemon juice

· Pinch of salt



Zucchinis may already be nature's perfect peen, but we're going break them down to make an even better version.

Once your zucchini is grated, sprinkle 1 tsp of salt over it and place in a sieve or colander over a bowl for 10 minutes to drain it. Press down with a wooden spoon to release more water, maybe even wrapping your mixture up in a paper towel and giving it a quick and firm squeeze to get all the water out (and show it who's boss).

While your zucchini is draining its fluids, let's make the sauce! Whisk together the yogurt, minced garlic, lemon zest and a pinch of salt into a medium bowl and set aside. As the saying goes, absence makes the peen grow harder.

Now let's get ready for the peening of the greens. Mix zucchini with egg, flour, green onions, lemon zest, salt and pepper, mixing everything together like a 70's swinger party. Take a small-to-medium handful of your mixture and delicately craft it into the peen of your dreams, but don't let it get out of hand. (Literally, make sure it's no bigger than your hand).

Heat the oil in a large skillet over medium-high heat until it's shimmery and hot. Spoon your batter into a peen shape as you drop it like it's hot into the oil and flatten into the skillet, cooking each side until browned—about 4-6 minutes. Transfer your fritters to a paper towel-lined plate to cool and sprinkle with salt and green onions. Serve immediately with dipping sauce and call mom to tell her you're finally eating something green!