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Zucchini-Scallion Fritters

1 pound (about 2 medium) zucchini, coarsely grated

Coarse salt and ground pepper

1 large egg

2 scallions, finely chopped

1/2 cup all-purpose flour, (spooned and leveled)

1/2 cup vegetable oil

Sour cream, for serving

Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible. Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined. Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a paper towel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.

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