It’s a great recipe from Deborah Madison’s Vegetarian Cooking for Everyone. And even meat eaters’ll love this one…
Salt and freshly milled pepper
2 pounds green or golden zucchini, coarsely grated
2 eggs, beaten
1 bunch scallions, including an inch of the greens, thinly sliced
1 cup dried bread crumbs
2 cloves garlic, finely chopped
1/2 cup chopped parsley
1 tablespoon chopped marjoram or basil
1 teaspoon chopped mint
Olive oil as needed
Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the remaining ingredients together except the oil and pepper. Quickly rinse the squash, squeeze out the excess water, then stir it into the batter. Taste for salt and season with pepper.
Film a large skillet with olive oil. When hot, drop in the batter&emdash; 1/4 cup makes a fritter about 3 1/2 inches across and cook over medium heat until golden on the bottom. Turn and cook on the second side. Serve hot.
Serve plain, or with a yogurt sauce, salsa verde, or other favorite sauce. Serves 4.
The recipe doesn’t mention it, but set the fritters on paper towels when they come from the pan, to take a little of the frying oil off.