Gourmet Zucchini Fritters (No Cheese!)

1. 1

   Shred the zucchini squash on a box shredder (large side) or with a mandolin.

2. 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. 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. 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. 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. 6

   Place finished patties on paper towels to drain while finishing the remaining patties.

7. 7

   Serve with lemon wedges as garnish, on the side.

* Per serving · 4 servings · Values may vary.