Recipe: Zucchini or Yellow Squash Fritters (Martha Stewart recipe)

ZUCCHINI OR YELLOW SQUASH FRITTERS

1 pound (about 2 medium) zucchini or Yellow Squash
1 teaspoon salt
1 tablespoon freshly grated lemon zest (1 lemon)
1 tbsp. 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 lemon, cut into 8 wedges (optional, for garnish)

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.

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. 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.

Makes 4 servings
Adapted from source: Martha Stewart