Zucchini or yellow Squash Fritters
(Martha Stewart)
Serves 4 1 pound zucchini(about 2 medium) or Yellow Squash
1 teaspoon salt 1
tablespoon freshly grated lemon zest(1 lemon), plus 1 lemon for garnish, cut
into 8 wedges (optional)
Fresh, chopped parsley or 1 tsp. Dried Parsley
1 medium clove garlic, minced 1/4 teaspoon freshly ground black
pepper 2 large eggs, lightly beaten 1/2 cup all-purpose flour
2 to 4 tablespoons olive oil
1. Using the large holes of a box grater, grate zucchini ( or Yellow
Squash )
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 tablespoons olive oil in a large sauté pan over medium-high heat
until 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.
Reduce 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.