If one can do everything else with zucchini, why not fritters? What I especially like about these fritters is their texture: The vegetable is shredded along its length, producing fine zucchini filaments that cook quickly yet maintain their firmness. Aside from the zucchini themselves, the fritter batter consists of garlic, parsley, Parmesan, egg, and bread crumbs, a composition clearly familiar to Italian cooks.
The fritters are fine on their own, but they are even lovelier with a sauce of fresh tomatoes, onion, and butter, as indicated below.
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