1 pound zucchini
1 teaspoon salt
1 tablespoon lemon zest, freshly grated
10 sprigs fresh flat leaf parsley, stems removed and finely chopped
1 medium garlic clove, minced
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/2 cup all purpose flour
2 tablespoons olive oil
1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.
This is a great classic Martha recipe that's always a favorite in our house at zucchini season!
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".