Zucchini Fritters

I have seen a number of recipes like this one, for savory zucchini pancakes and such. But my favorite is still this one from Vegetables Every Day. The crispy exterior is a delightful combination with the creamy interior. It's delicious as a side, or on its own for a light lunch.

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Zucchini Fritters

Source: Vegetables Every Day by Jack Bishop
Yields 6-8 fritters

1 lb zucchini
1 large garlic clove, minced
3/4 teas salt
1/4 teas ground black pepper
1 large egg
1/2 c all-purpose flour
4 T olive oil

Shred the zucchini using the large holes on a box grater or a food processor. Wrap the shredded zucchini in several layers of paper towels and squeeze gently. Continue squeezing, using new towels if necessary, until the zucchini is dry.

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

Heat 2 T of the 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, 4-5 minutes. Turn the fritters and continue to cook until they are nicely browned on the second side. Transfer the fritters to a platter lined with a paper towel to drain. Repeat with the remaining batter.

The original recipe called for serving these with lemon wedges, but I almost never bother.