WHOLE GRAIN ZUCCHINI JALAPENO FRITTERS WITH CILANTRO LIME SOUR CREAM

Whole Grain Zucchini Jalapeno Fritters with Cilantro Lime Sour Cream image

Provided by @MakeItYours

Number Of Ingredients 14

FRITTERS
3 1/2 to 4 pounds zucchini, spiralized or shredded
2 bunches scallions, white and light green part only, finely chopped
2 tablespoons salt
freshly ground black pepper, to taste
2 jalapeno peppers, seeded if desired, finely chopped
4 cloves garlic, minced
3 large eggs, beaten
1 cup whole wheat flour
Canola or vegetable oil, for frying (at least 1/2 cup)
CILANTRO LIME SOUR CREAM
1 cup sour cream (regular or light)
1 cup coarsely chopped cilantro
1 large lime, juiced

Steps:

FRITTERS: Place spiralized or shredded zucchini and scallion in a colander. Toss with salt and let drain for 30 minutes to 1 hour.
Squeeze excess moisture from the zucchini with your hands and transfer to a bowl. Season with black pepper as desired. Add jalapeno, garlic, eggs and flour and mix well.
Heat oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, place scant 1/3-cup measures of the zucchini mixture into the hot oil. Press the mixture down to form an even, flat cake.
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.
Repeat until all the zucchini mixture is cooked.
CILANTRO LIME SOUR CREAM: Combine all ingredients in a deep bowl or beaker. Using an immersion blender, process until smooth. Serve with fritters.