Zuchinni Fritters

So I really loved these.  I did do some modifications that I think made them better.  If you have zuchinni to use this is a great one.  I added 1/4 c. of parm cheese and did half parsley half cilantro.  I also used whole wheat flour and it didn't make a bit of difference...actually it probably tasted better because of it.  I also made homemade salsa from everything in our garden to go with it.  DELICIOUS!  Really a good comfort food feel but so good for you. Loved it.  Thanks to my friend Shea for sharing it with me. 

ohh and I doubled it...glad I did we have some leftovers for breakfast. 

Martha Stewart Living, March 1999             

Ingredients

• 1 pound (about 2 medium) zucchini
• 1 teaspoon salt
• 1 tablespoon freshly grated lemon zest (1 lemon) plus
• 1 lemon, cut into 8 wedges (optional)
• 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (I used half cilantro and highly recommend it)
• 1 medium clove garlic, peeled and minced
• 1/4 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour (use wheat instead its YUMMY!)
• 2 to 4 tablespoons olive oil
• I added parm cheese (at least 1/4c)

Directions

1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the 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.
3. Cook fritters until golden, 2 to 3 minutes. Lower 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.