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
* 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
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.
