These fabulous fritters are just the thing for so many occasions: they can be the side for any supper entrée, a veggie-main option, a luncheon main, etc. We love the lemon zest and fresh thyme that scents the moist, green cakes. We served them recently with Honey Roast Chicken with Caramelized Shallots — and they were wonderful!
1 lb. small to medium courgettes (zucchini)
1 heaped tbs. all-purpose flour
1 egg, beaten
3 green onions, finely sliced
grated zest of 1 lemon
1 garlic clove, crushed
1 tbs. chopped fresh thyme, mint, or chives
1 tbs. Parmesan cheese
vegetable oil, for frying
Coarsely grate the courgette and place in a colander with 2 tsp. of salt. Place over a bowl and leave to drain for an hour. This step is important to remove the excess moisture. After an hour, place in a clean kitchen towel and wring out as much water as possible — the mixture should be quite dry.
Sift the flour into a bowl, add the egg and whisk until smooth. Stir in the courgettes, onions, lemon zest, garlic, thyme, and Parmesan.
Heat a few tablespoons of oil in a skillet and heap in about 2 tablespoons per fritter, flattening them down a bit. Cook for 2-3 minutes, until browned on one side, then flip and cook the other side. Remove to paper towel to drain, then serve immediately.