Ingredients
- 1 pound (about 2 medium) zucchini
- 1 tbsp of freshly grated lemon zest
- 2 tbsp of fresh parsley, stems removed and leaves finely chopped
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 3 tbsp of freshly grated parmesan
- Salt and freshly ground pepper
- Olive oil
Directions
1 Using the large holes of a box grater, grate the zucchini into a medium bowl, leaving the skin on. Add the lemon zest, chopped parsley, and eggs. Mix well to combine. Add a good pinch of salt and pepper. Add flour, stirring thoroughly. Fold in the parmesan.
2 Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Once the oil sizzles, carefully drop about 2 tablespoons of the zucchini mixture into the pan and gently press down with a spatula to form a flat disc. Repeat with the remaining batter in batches, placing the zucchini a few centimeters apart from one another.
3 Cook the fritters for 2 to 3 minutes, until golden brown. Reduce the heat to medium and flip the fritters. Cook for another 2 to 3 minutes or until golden brown. Transfer the fritters to a plate lined with paper towels to soak up excess fat. Serve warm.
Makes about 12 fritters.
For more delicious recipes from Jennifer Bartoli, check out her Chocolate Shavings blog.
Read more in Food & Entertaining and Recipes
