Zucchini Fritters(Serves 4)

• 1 lb. zucchini (about 2 medium)
• 1 tsp. salt
• 1 Tbsp. freshly grated lemon zest (1 lemon), plus 1 lemon for garnish, cut into 8 edges (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. freshly ground black pepper
• 2 large eggs, lightly beaten
• 1/2 c. all-purpose flour
• 2 to 4 Tbsp. olive oil

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. Heat 2 tablespoons olive oil in a large saut 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.

zucchini, salt, freshly grated lemon zest, parsley, clove garlic, freshly ground black pepper, eggs, allpurpose, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=117010 (may not work)