Gourmet Zucchini Fritters (no Cheese!)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb yellow zucchini (use small ones)
• 1 teaspoon kosher salt (for soaking zucchini)
• 2 quarts water (for soaking zucchini)
• 1/4 cup fresh parsley, chopped
• 1 fresh garlic clove, minced
• 2 teaspoons lemon zest, finely grated
• 1/8 teaspoon table salt
• 1/8 teaspoon black peppercorns, freshly milled
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour, unbleached
• 1/2 cup olive oil
• 8 lemon wedges (garnish)

Recipe

• 1 shred the zucchini squash on a box shredder (large side) or with a mandolin.
• 2 in a medium bowl, mix the salt and water and allow the shredded zucchini to soak in the refrigerator for up to 45 minutes.
• 3 in another medium bowl, mix the chopped parsley, minced garlic, and lemon zest. drain, rinse, (cold tap water) and redrain the zucchini -- pat it dry with paper towels and add to the parsley mixture.
• 4 season the mixture with the table salt and pepper, then add in the beaten eggs and carefully stir in the flour to make a batter.
• 5 in a medium-sized no-stick skillet, over medium-high heat, bring the olive oil up to temperature until you see some rippling. then spoon in heaping tablespoons of the zucchini batter. make about three per batch -- each one, after being mashed down a bit with a spatula should be about three inches across. cook for about one minute per side (until golden brown) before turning.
• 6 place finished patties on paper towels to drain while finishing the remaining patties.
• 7 serve with lemon wedges as garnish, on the side.