For a vegan version of this recipe, replace eggs with ½ cup pureed silken tofu. Courtesy of Vegetarian Cooking for Everyone by Deborah Madison. This dish makes a great side dish or is perfect for a light lunch.
2 pounds zucchini, coarsely grated
2 eggs beaten
1 bunch scallions, thinly sliced
1 cup dried bread crumbs (panko)
2 garlic cloves, minced
½ cup chopped parsley
1 tablespoon chopped marjoram or basil
1 teaspoon chopped mint
Salt and freshly milled pepper
Olive oil as needed
Lightly salt the grated 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, and 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 (1/4 cup makes a fritter about 3 ½ inches across) and cook over medium heat until golden on the bottom. Turn and cook the second side. Keep warm in a 200 degree oven until all the batter is cooked. Serve warm.