Tales from our Garden: Zucchini Fritters

Jordan and I took advantage of this past holiday Monday and spent the day lazily lounging in our backyard enjoying the quiet and the beautiful weather.

Mid-afternoon I took a small break from the outdoors to fix us a quick lunch. On my way inside I picked a large zucchini and some parsley from our garden. I got inside and decided to whip up a quick batch of zucchini fritters (kind of like a potato latke but with zucchini instead of potato)

They were the perfect light lunch to enjoy outdoors with a nice cold glass of white wine. It was a perfect afternoon!

Zucchini Fritters (adapted from a recipe in Martha Stewart Living)
Makes about 6 large fritters

• 1 medium sized zucchini
• 1/4 of a Spanish onion
• 2 Tbsp. chopped Italian parsley
• 1 Tbsp. parmesan cheese
• 2 Tbsp. flour
• 1 large egg
• the zest of 1 lemon
• salt and pepper to taste
• olive oil for frying

1. Using the large side of a box grater, grate the zucchini and onion onto a large, clean tea towel. Squeeze any excess moisture out from the zucchini and onion using the towel and then empty out into a large mixing bowl.
2. Combine the zucchini and onion with the parsley, cheese, flour, egg, lemon zest and salt and pepper.
3. Heat a large saute pan over medium-high heat. Once heated pour in enough olive oil to cover the bottom of the pan. Spoon in mounds of the zucchini mixture, flattening with the back of the spoon.
4. Cook until crisp on both sides, about 2-3 minutes a side and transfer to a paper towel lined plate. 
5. Sprinkle with some sea salt and serve.