Ingredients
2 tablepoons finely chopped parsley
1 clove garlic
2 teaspoon lemon zest
course salt
1 lb fresh zuccini
1/2 cup flour
2 large eggs beaten
olive oil
Preparation
Peel garlic, mash with course salt until a paste. Place in a medium bowl, add parsley and lemon zest Grate zuccini, add to bowl along with beaten eggs and flour. Mix well.
Cover the bottom of a sauté pan with olive oil and heat on high. Reduce to medium. Take a large spoonful of the zuccini mixture, spoon into pan, flatten to make a 2-3 inch fritter. Fry over medium heat until browned, turning once .
Serve with lemon wedges
