“Two nights ago Noah made these amazing ‘Zucchini Fritters’... we
actually made them with the summer squash. Even though we had tasty
basalmic glazed kale and onions on the side, these fritters really
stole the show. Somehow, despite the simple ingredient list, these
fritters really become something more than the sum of their parts.

We only wished we had twice as many.

The squeeze of lemon from the wedges really makes the recipe, so don’t
omit the garnish. :] “
- AargnZarf

1 pound zucchini
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg
1/2 cup all-purpose flour
4 tablespoons extra-virgin olive oil
1 lemon, cut into wedges

1. Trim the ends from the zucchini. Shred the zucchini using the
large hole of a box grater or the shredding disc of a food processor.
wrap the shredded zucchini in several layers of pper towels or in a
kitchen towel and squeeze gently. Continue squeeing, using new towels
if necessary, until the zucchini is dry.

2. Place the shredded and squeezed zucchini in a large bowl. Add the
garlic, salt, pepper, and egg and mix well. Stir in the flour.

3. Heat 2 tablespoons of the oil in a medium non-stick skillet over
medium heat. Fill a 1/4 cup measure with the zucchini bater. Turn
the batter into the hot pan and use the back of the spoon to shape the
batter into a 2-3 inch patty (Much like pancake batter, it will
spread, butsince the batter is quite thick, it’s best to help it
along.) Quickly repeat until the pan is full but not crowded. Saute
until the fritters are nicely browned on the bottom, 2 to 3 minutes
longer. trandfer the fritters toa platter lined with a paper towel to
drain. Keep hot.

4. Briefly heat the remaining 2 tablespoons of oil in the empty
skillet. Add the remaining batter as directed in step 3 to make more
fritters. Cook the fritters until browned on both sides. Drain on
paper towels. Serve the fritters hot with the lemon wedges.