"These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again."....
"These fritters are also delicious with a poached or fired egg on top, trust me." Deb Perelman (Smitten Kitchen).
Frankly, as far as I am concerned, these are great, straight out of the fridge, when you want to eat the leftovers. Barbara (cooking the kitchen).
Preheat oven to 200 degrees. Have a baking sheet ready.
Trim ends off zucchini and grate then either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter creates the coarsest and most rope-like strands, if you like your fritters with more texture.
In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon (or your hand) to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. The great amount of liquid you will lose (and you will be surprised at the amount), will save the fritters from sogginess.
Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit nore; ¼ teaspoon more is probably just right. Stir in scallions, egg and some freshly ground black pepper, in a small bowl, stir together flour and baking powder, then stir the mixture into the zucchini batter.
In a large heavy skillet - cast iron is ideal here - 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 thenm flatter with the back of your spatula or spoon.
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 (no paper towels on the baking sheet, just the fritters) and then into the warm oven until needed.
Repeat process, keeping the pan well-oiled, with remaining batter.
It is good to see that the fritters have at least 10 minutes in the oven to finish setting and so that they become extra crispy.
If using, stir together the sour cream or yogurt, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. You may want to serve each portion with a poached or fried egg on top. Simply delicious.