Summer the season of Zucchini, make these easy zucchini fritters, that your whole family can love!

Zucchini Fritters (adapted from Wyck Farm newsletter)
• 1 pound (about 2 medium) summer squash market
• 1 teaspoon coarse or Kosher salt, plus extra to taste
• 2 scallions or 1 medium onion, split lengthwise and sliced thin market
• 1 large egg, lightly beaten
• Freshly ground black pepper
• 1/2 cup all-purpose flour (I used gluten free pancake mix with baking powder already mixed in)
• 1/2 teaspoon baking powder
• Olive or another oil of your choice, for frying
• optional sauce:
• 1 cup sour cream or plain, full-fat yogurt
• 1 to 2 tablespoon lemon juice
• 1/4 teaspoon lemon zest
• Pinches of salt
• 1 small minced or crushed clove of garlic
1. Preheat oven to 200 degrees.  Have a baking sheet ready.
2. Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
3. In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Important: Wring out the zucchini by pressing it against the holes of a colander with a wooden spoon or your hands to extract the water. This will save the fritters from sogginess.
4. Return zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.
5. In a large heavy skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
6. For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving.