LadyMin's Garden

By August most of us who grow zucchini, or have friends giving us zucchini, are looking for new ways to serve them. I liked this recipe for Zucchini Fritters that I found in the Tribune Magazine: Young squash shredded and tossed with chive, lemon and egg. Delicious.

Pick the zucchini young and tender, don’t let them linger on the vine and grow to the size of baseball bats.

Zucchini Fritters

Ingredients:

• Garlic clove
• Small bunch chives
• Lemon zest
• 1 T flour
• 1 Egg
• 2 T olive oil
• Salt

Preparation:
Grate and lightly salt zucchini. Place in colander and let sweat for about 30 minutes. I used the largest holes on the grater and grated holding the zucchini by the stem. After 30 minutes, squeeze dry and put into a medium size mixing bowl.

While you are waiting for the zucchini: Finely chop ½ T each of chives and garlic. Finely chop the zest of one large lemon. Lightly beat one egg.

Using a fork stir garlic, chives, egg and  1 T of flour into the drained zucchini.

Heat oil in a medium sized skillet over medium heat.  Scoop pancake sized portions of the batter into the pan and fry until golden, about 3 minutes. Flip and crip the reverse side about 2 more minutes. Remove to a plate lined with paper towels to drain while you cook the remaining fritters.

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My oil got a little too hot, medium-high, while I was cooking the fritters in the picture and ended up with a browned edge. They were still delicious.

Lemon zest is the outer peel of the lemon. Using a sharp knife, remove only the yellow portion and not the white bitter pith.