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Zucchini Fritters

From Italian Cooking and Living, February/March 2005

2 eggs

1 tablespoon flour

2 tablespoons milk

1/2 cup freshly grated Grana Padano (or substitute

domestic parmesan)

grated zest of 1 lemon

salt and freshly ground pepper

2 tablespoons chopped parsley

4 zucchini, finely julienned

vegetable oil for frying

In a bowl, combine the eggs, flour, milk, Grana and the lemon zest. Season with salt and pepper, add the parsley, and mix. Stir in the zucchini, and set aside. In a deep skillet, warm about 2 inches of vegetable oil. Carefully lower spoonfuls of the zucchini batter into the hot oil, and fry until golden. (You may have to do this in batches.) Remove from the oil using a slotted spoon, and set aside to drain on paper towels. Serve warm. Serves 6

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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