I had one large zucchini left from my dad’s garden. I’d already made zucchini bread, I’d already frozen a bunch of it for zucchini bread in the winter, I’d sautéed, I’d put it in pasta, I needed something new! Well, there’s my tried and true ‘mashing things together and frying into a cake technique’… I’ll try that! It worked!

Shred one large zucchini, salt, and place in a colander to drain.

Mix together:
2 minced garlic cloves
2 T. marjoram
3 T. Parsley
juice of half a lemon
1 t. lemon zest
1 egg

After about 20 or 30 minutes of it being in the strainer, squeeze the zucchini out with paper towels. Get as much liquid out as you can. Mix the zucchini thoroughly into garlic/herb/egg mixture.

Now to the tried-and-true portion of the method. Heat about 1/4 inch of olive oil until it’s a very hot but not smoking. Take a small handful of the zucchini mixture in your hands, flatten slightly and gently place it in the hot oil. Don’t touch it or move it until the underside is very brown therefore holding together the fritter. Carefully turn it over and repeat! Remove from oil and place on paper towel to drain.

I cooked the fish very simply. Salt and pepper on the fillet, dust with semolina flour, pan fry in butter.

I squeezed a little lemon juice over both the fish and the fritters and topped with chopped fresh basil. I sprinkled it with a little Big Sur Sea salt I just discovered in my pantry!

Bon appétit!