Zucchini Fritters

[aargnzarf]

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. :]

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.