Serves 4
1 pound zucchini (about 2 medium)
1 tsp salt
1 tbsp lemon zest (1 lemon), plus 1 lemon for garnish, 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, minced
1/4 tsp ground black pepper
2 eggs, lightly beaten
1/2 cup flour
2-4 tbsp olive oil
Directions
1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat 2 tbsp olive oil in a large saute pan over medium-high heat until oil sizzles when you a small amount of zucchini mixture into pan. Carefully drop about 2 tbsp zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2-3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2-3 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.
