Zucchini Fritters

Crop Squash Summer

 

1 lb zucchini
salt and pepper
1 clove garlic
1 Tbsp fresh basil, chopped
zest of 1 lemon
1 Tbsp flour
1 egg
2 Tbsp olive oil

Grate the zucchini and salt them. Let stand for 30 minutes in a colander. Squeeze the zucchini dry with your hands or wring it out in a towel.
Peel and chop the garlic fine, chop fine about 1 Tbsp of the basil, and grate the zest from the lemon.
In a large bowl, combine the zucchini with the garlic, basil, lemon zest, the potato starch, and the egg, lightly beaten. Heat the olive oil in a nonstick sauté pan over medium heat. For each fritter, pour a generous tablespoonful of the zucchini batter into the pan. They will look like little pancakes. Turn them over after about 3 minutes. or when golden. Cook 2 minutes more on the other side. Drain on paper towels.