Recipe Index: Alice Waters

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Serves 4

1 pound small green zucchini
Salt and pepper
1 clove garlic
1 small bunch chives
Zest of 4 lemons
1 tablespoon potato starch
1 egg
2 tablespoons olive oil

Grate the zucchini and salt 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 from 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 olive oil in a nonstick saut pan over medium heat. For each fritter, pour a generous tablespoonful of the zucchini batter into the pan. They will look like little pancakes. Turn them over after about 3 minutes, or when golden. Cook 2. minutes more on the other side. Drain on paper towels.

From Chez Panisse Vegetables. Copyright 1996 by Alice Waters. All rights reserved. HarperCollins Publishers. Used by permission.