- 2 medium zucchini
- 1 teaspoon salt
- 1 tablespoon (1 lemon) freshly grated lemon zest
- 1/4 cup minced fresh herbs – flat leaf parsley, basil & chives
- 1 medium clove garlic, minced
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
Using the large holes of a box grater, grate zucchini into a medium bowl. If you have really juicy zucchini, make sure to drain out liquid by allowing it to rest in strainer, or wrap in a towel and squeeze liquid out. Add salt, lemon zest, chopped herbs, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons olive oil in a large saute 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 with lemon/herb/mustard aioli.
Aioli: Combine 1/4 cup mayonnaise, 2 tbsp grainy dijon mustard, 1 tsp horseradish, juice of 1/2 a lemon, generous amount of freshly chopped herbs. Taste and season with salt and pepper.