Chez Panisse Vegetables, Alice Waters
(we tried this the other night and really liked it, we used flour instead of potato starch)
1 pound small green zucchini
salt and pepper
1 clove garlic
1 small bunch of chives
zest of 4 lemons
1 tablespoon potato starch
1 egg
2 tablespoons olive oil
Grate the zucchini and slat them. Let stand for 30 minutes in a colander. Squeeze the zucchini dry with your hands or wring it out in a towel. Peel and chop the garlic fine, chop fine about 1 tablespoonful of the chives and grate the zest of the lemons. In a large bowl, combine the zucchini with the garlic, chives lemon zest, the potato starch and the egg, lightly beaten. Heat the oil in a non stick sauté pan over medium heat. For each fritter, pour a generous tablespoonful of the zucchini batter into the pan. They will look like little pancake. Turn them over after about 3 minutes or when golden brown. Cook 2 minutes more on the other side. Drain on paper towels.
Serves 4