Zucchini never quite conjures lust the way corn or tomatoes do. And of course, it is the one vegetable that gardeners and farmers inevitably end up with too much of. In fact, just this week my friend Nora posted a photo of her zucchini plants covered with flowers ensuring that she’ll be swimming in squash for weeks. Also, it is a strange vegetable to put away. You don’t really hear of people freezing or pickling zucchini very much. So, what do we do with all of that squash?!

You fry it, that’s what. Sure you could do zucchini fries, but these fritters are so much better. Once again Jack Bishop’s Vegetables Every Day comes to the rescue with the most delicious fritters you’ve ever tasted.

Zucchini Fritters

Zucchini Fritters_Web

1 lb. zucchini, trimmed and shredded with a cheese grater or with the shredding disk of a food processor
1 large garlic clove, minced
3/4 ts. salt
1/4 ts. ground black pepper
1 large egg
1/2 cup all-purpose flour
4 TB. extra virgin olive oil
1 lemon, cut into wedges

Wrap shredded zucchini in several layers of paper towels or a cloth towel and squeeze gently. Continue squeezing, using new towels if necessary, until the zucchini is dry.

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

Heat 2 TB. of oil in a medium, nonstick skillet over medium heat. Fill a 1/4 cup measure with the zucchini batter. Turn the batter into the hot pan and use the back of the spoon to shape the batter into a 2-3 inch patty. Quickly repeat until the pan is full but not crowded. Saute until the fritters are nicely browned on the bottom, 2 to 3 minutes. Turn the fritters and continue to cook until they are nicely browned on the second side, 2 to 3 minutes longer. Transfer fritters to a platter lined with a paper towel to drain. Keep hot.

Briefly heat the remaining 2 TB. of oil in the empty skillet. Add the remaining batter as directed above.

Serve the fritters hot with the lemon wedges.