Ingredients
The following ingredients have 5 Servings
- 3 cups grated zucchini
- 2 teaspoons salt
- Zest and juice of one lemon
- 2 tablespoons chopped flat-leaf parsley
- 1 medium clove garlic, peeled and minced
- 1/4 teaspoon pepper
- 2 eggs, beaten
- 1/2 cup flour
- 1/4 cup olive oil
Instruction
- Place the zucchini in a colander over a medium bowl. Sprinkle with salt and toss gently. Allow to sit for 20-30 minutes to release juices. Squeeze any excess moisture from the zucchini and place in a medium bowl.
- Stir in the lemon juice and zest, parsley, garlic, pepper and eggs. Slowly add the flour, stirring so that no lumps form.
- Heat the olive oil in a large saute pan over medium-high heat. Carefully drop about 2 tablespoons of the zucchini mixture into the pan, spreading the batter slightly with the back of a spoon. Repeat, spacing the fritters a few inches apart.
- Cook fritters until golden, 2-3 minutes per side. Transfer to a paper towel lined plate and keep warm. Repeat with remaining zucchini mixture. Garnish with fresh parsley and lemon wedges, if desired.
