Zucchini Recipes: Zucchini Fritters

Just like the picture shows, these zucchini fritters are a perfect appetizer with a glass of wine. Even sparkling grape juice is a nice accompaniment.

These fritters are not hard to make and you will need the following

1 pound zucchini (2 medium sized zucchini)
1 teaspoon salt and 1/4 teaspoon ground pepper
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, plus more sprigs for garnish (optional)
1 medium clove garlic, peeled and minced
2 large eggs, lightly beaten
1/2 cup all-purpose flour
2 to 4 tablespoons olive oil

Directions

1. Coarsely 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.

This recipe came from Martha Stewart's website.