2 medium zucchini, grated
1 tsp. salt
1 Tbsp. freshly grated lemon zest
10 sprigs flat-leaf parsley, stems removed and leaves finely chopped
1 clove garlic, minced
1/4 tsp. freshly ground black pepper
Egg Replacer equivalent to 2 eggs
1/2 cup all-purpose flour
Olive oil for frying
• In a medium bowl, combine the zucchini, salt, lemon zest, parsley, garlic, pepper, and egg replacer. Slowly add the flour, stirring so that no lumps form.
• Lightly coat a large sauté pan with olive oil and place it over medium-high heat. When the oil is hot, drop about 2 Tbsp. of the zucchini mixture into the pan to create a fritter. Repeat this process, spacing the fritters a few inches apart and cooking until golden—about 2 to 3 minutes.
• Reduce the heat to medium, flip the fritters over, and continue cooking for 2 to 3 minutes longer. Drain the fritters on paper towels and serve hot.
Makes 8 to 10 fritters
