Shredded Zucchini Fritteresque

🥘 Ingredients

• medium zucchini 285 g
• scallions 3 medium
• dried dill 1 ½ tsp
• kosher salt 2 g
• black pepper 5 grinds
• all-purpose flour 15 g
• white rice flour 15 g
• potato starch 15 g
• olive oil ¼ cup
• eggs 2
• Parmesan cheese 30 g
• sour cream

1. 1

   Scrub medium zucchini clean and shred using the large holes of a box grater .
2. 2

   Transfer the shredded zucchini to a colander and toss with scallions , dried dill , kosher salt , and black pepper . Let purge for 15 minutes .
3. 3

   Meanwhile, whisk together all-purpose flour , white rice flour , and potato starch in a medium bowl .
4. 4

   Press the zucchini mixture firmly against the sides of the colander to expel excess water, then transfer to a clean kitchen towel . Gather the corners and twist tightly to wring out as much moisture as possible.
5. 5

   Add the wrung-out zucchini mass to the medium bowl with the flour mixture. Toss thoroughly, breaking up clumps into individual strands so every piece is evenly coated.
6. 6

   Scatter the coated zucchini in a single layer across a sheet pan and let air-dry for 10 minutes (or up to 30 minutes).
7. 7

   Pour olive oil into a 12-inch cast iron skillet and preheat over medium heat for 2 minutes .
8. 8

   Scatter the dried zucchini strands evenly over the entire bottom of the skillet so it resembles loose lace. Do not press down; let cook undisturbed for 3 minutes .
9. 9

   While the zucchini cooks, beat eggs and Parmesan cheese together in a small bowl and set aside.
10. 10

    Gently press the top of the zucchini lace with a flexible fish turner to increase skillet contact without flattening the nooks and crannies. Cook for 2 minutes more (5 minutes total), then lift an edge to check for a deep mahogany brown crust, cooking an additional 1 minute if needed.
11. 11

    Pour the egg and Parmesan mixture evenly over the surface of the zucchini lace, spreading it quickly with the fish turner or a spoon so it settles into the crevices. Let set undisturbed for 1 minute .
12. 12

    Using two spatulas , slide underneath the disc, flip it decisively in one motion, and cook the second side for 1 minute .
13. 13

    Slide the finished fritter onto a cutting board , slice into squares or triangles using a pizza cutter or sharp knife , and serve immediately with sour cream .