Preparation Method
- Prepare the zucchini: Place the zucchini in a colander, sprinkle with the salt, and toss to combine. Set the colander over the sink to let the zucchini drain for 30 minutes. Squeeze the excess water out of the zucchini by pressing down on it in the colander or wrapping it in cheesecloth (or a kitchen towel) and wringing gently.
- Make the dipping sauce: Stir together themayonnaise, sour cream, chipotle, and lime juice in a small bowl. Season with salt and pepper, cover with plastic wrap, and refrigerate until serving.
- Make the fritters: Whisk together the flour andbaking powder in a large bowl. Stir together the zucchini, egg, and shallot in a small bowl. Pour the zucchini mixture into the flour mixture and stir to combine. Add enough milk (or beer) to the fritter mixture until it is the consistency of pancake batter.
- Line a platter with paper towels. Pour enoughoil to fill a large skillet or sauté pan to a ¼-inch depth. Heat the oil over medium heat until shimmering. Scoop about 2 tablespoons of the fritter mixture and carefully drop it into the oil. Use the back of a spoon to gently press the fritter mixture into a circle. Scoop more fritters into the pan and press them each into a circle, being careful not to overcrowd the pan. (You’ll have to fry the fritters in 2 or 3 batches.)
- Fry until golden brown on both sides, 5 to 6 minutes. Transfer the fritters to the prepared platter and sprinkle with flaky salt and cilantro. Serve with the dipping sauce.
Variation: Corn Fritters
Substitute 2½ cups fresh or frozen corn kernels for the zucchini and stir into the fritter batter. Substitute 1 thinly sliced scallion for the shallot. Add 1 teaspoon ground cumin and ½ teaspoon cayenne pepper to the batter. Thin the batter with beer and lime juice.
