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Zucchini Fritters
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| Zucchini recipe | |
| These fritters make the most of the bounty from the garden. Martha Stewart Living, March 1999 Add to Shopping List Ingredients | |
| 1 pound (about 2 medium) | zucchini |
| 1 teaspoon | salt |
| 1 tablespoon | freshly grated lemon zest, (1 lemon) plus |
| 1 | lemon, cut into 8 wedges (optional) |
| 10 sprigs | fresh flat-leaf parsley, stems removed and leaves finely chopped, plus |
| more sprigs for garnish (optional) | |
| 1 medium clove | garlic, peeled and minced |
| 1/4 teaspoon | freshly ground pepper |
| 2 large | eggs, lightly beaten |
| 1/2 cup | all-purpose flour |
| 2 to 4 tablespoons | olive oil |
Directions
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.
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.
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.
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