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.
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.
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
Originally Submitted
4/15/2013
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