Serves 4

1 pound zucchini(about 2 medium)

1 teaspoon salt

1 tablespoon freshly grated lemon zest(1 lemon), plus 1 lemon for garnish, cut into 8 wedges (optional)

10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)

1 medium clove garlic, minced

1/4 teaspoon freshly ground black pepper

2 large eggs, lightly beaten

1/2 cup all-purpose flour

2 to 4 tablespoons olive oil

1.   Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form. 

2.   Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat until 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. 

3.   Cook fritters until golden, 2 to 3 minutes. Reduce 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.