Gourmet Zucchini Fritters (No Cheese!)

Recipe by Bone Man
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Shred the zucchini squash on a box shredder (large side) or with a mandolin.
  • In a medium bowl, mix the salt and water and allow the shredded zucchini to soak in the refrigerator for up to 45 minutes.
  • In another medium bowl, mix the chopped parsley, minced garlic, and lemon zest. Drain, rinse, (cold tap water) and redrain the zucchini -- pat it dry with paper towels and add to the parsley mixture.
  • Season the mixture with the table salt and pepper, then add in the beaten eggs and carefully stir in the flour to make a batter.
  • In a medium-sized no-stick skillet, over medium-high heat, bring the olive oil up to temperature until you see some rippling. Then spoon in heaping tablespoons of the zucchini batter. Make about three per batch -- each one, after being mashed down a bit with a spatula should be about three inches across. Cook for about one minute per side (until golden brown) before turning.
  • Place finished patties on paper towels to drain while finishing the remaining patties.
  • Serve with lemon wedges as garnish, on the side.
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