Instructions: Soak the zucchini in a bowl of cold water with a little coarse salt for 30 minutes. Finely chop the parsley and mix with the chives and garlic and transfer to a medium bowl. Stir in the lemon zest.

Drain the zucchini, rinse and pat dry. Add to the parsley mixture. Season with table salt and pepper. Stir in the eggs and the flour.

In a large heavy skillet, heat the olive oil until rippling.

Spoon heaping tablespoons of the zucchi-ni batter into the skillet, about 8cm.

apart, flattening each mound gently to form a 6cm. pancake. Cook over moderately high heat, turning once, until gold-en, about 1 minute per side.

Transfer to a large plate lined with paper towels and keep warm. Repeat the process with the remaining batter, stirring the bat-ter in between batches.

Arrange the zucchini fritters on warmed plates and serve, sprin-kled with coarse salt and accom-panied with lemon wedges.

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