1. Shred the zucchini squash on a box shredder (large side) or with a mandolin. 2. In a medium bowl, mix the salt and water and allow the shredded zucchini to soak in the refrigerator for up to 45 minutes. 3. In another medium bowl, mix the chopped parsley, minced garlic, and lemon zest. Drain, rinse, (cold tap water) and redrain the zucchini -- pat it dry with paper towels and add to the parsley mixture. 4. Season the mixture with the table salt and pepper, then add in the beaten eggs and carefully stir in the flour to make a batter. 5. In a medium-sized no-stick skillet, over medium-high heat, bring the olive oil up to temperature until you see some rippling. Then spoon in heaping tablespoons of the zucchini batter. Make about three per batch -- each one, after being mashed down a bit with a spatula should be about three inches across. Cook for about one minute per side (until golden brown) before turning. 6. Place finished patties on paper towels to drain while finishing the remaining patties. 7. Serve with lemon wedges as garnish, on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
