• 1 Lb. zucchini
• Zest of 4 lemons
• Salt & Pepper
• 1 Tbs. potato starch
• 1 small bunch chives
• 1 clove garlic
• 1 egg
• 2 Tbs. olive oil

Grate the zucchini and salt them.  Let stand for 30 minutes in a colander.  Squeeze the zucchini in your hands (or wring in a towel) to remove excess moisture.  This step is important to insure that the fritters hold together when cooked.  Peel and finely chop the garlic.  Chop 1 Tbs. chives and grate the lemon zest.  Lightly beat the egg.  In a large bowl, mix zucchini, garlic, chives, lemon zest, potato starch and the egg.  Heat the olive oil in a sauté pan over medium heat.  For each fritter, spoon a generous Tbs of batter into the pan.  They will look like little pancakes.  Turn them over after about three minutes or when golden.  Cook two more minutes on the other side.  Drain on paper towel.

Serves 4.

From Chez Panisse Vegetables by Alice Waters.