Zucchini Poppers with Sour Cream Dip

[kirra]

Zucchini Poppers with Sour Cream Dip

The trick to these poppers is squeezing as much liquid out of the grated zucchini as possible. This helps create a firm but light batter that can be easily rolled into balls and fried.

Ingredients:

Dip:

2 cups sour cream
1/4 cup fresh flat-leaf parsley, coarsely chopped
1 teaspoon sugar
2 tablespoons freshly squeezed lime juice (from 1 lime)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Poppers:

3 medium zucchini
1 large egg plus 1 large egg yolk, lightly whisked
2/3 cup all-purpose flour
2 ounces Parmesan cheese, finely grated (about ½ cup)
20 fresh large sage leaves, finely chopped
1 clove garlic, finely chopped
About 1 1/4 cups vegetable oil

Preparation:

Dip:
In small bowl, stir together sour cream, parsley, sugar, lime juice, salt, and pepper. (Dip can be prepared ahead and refrigerated, covered, up to 24 hours.)

Poppers:
Line colander with clean kitchen towel or triple layer paper towels.

In food processor, coarsely grate zucchini. (There should be about 3 cups.) Transfer to prepared colander. Wrap towel around zucchini, squeezing out as much liquid as possible. Transfer to medium bowl, then stir in egg and egg yolk, flour, Parmesan, sage, and garlic. Using hands, roll mixture into ¾-inch-diameter balls.

In heavy large skillet over moderately high heat, heat 1/4-inch oil until hot but not smoking. Working in batches of 5, drop balls into oil and, using slotted spatula, flatten each ball to approximately 1 inch round.

Fry poppers, turning once, until golden brown, 2 to 2½ minutes per side, then transfer to paper towels to drain. Serve warm or at room temperature with sour cream dip. (Poppers are best served right after frying, but can be prepared ahead and kept at room temperature up to 2 hours. If desired, rewarm in 350°F oven, turning once, 10 minutes.) Makes 40 poppers and 2 cups dip.