Zucchini Fritters

This is a great classic Martha recipe that's always a favorite in our house at zucchini season!

Zucchini Fritters

Zucchini Fritters
Martha Stewart
1 pound zucchini
1 teaspoon salt
1 tablespoon lemon zest, freshly grated
10 sprigs fresh flat leaf parsley, stems removed and finely chopped
1 medium garlic clove, minced
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/2 cup all purpose flour
2 tablespoons olive oil

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.