1 pound zucchini or summer squash
Zest of 4 lemons
salt & pepper
1 tablespoon potato starch
1 clove garlic
1 small bunch chives
2 tablespoons olive oil
Grate the zucchini or summer squash and salt them. Let stand for 30 minutes in a colander. Squeeze the squash dry with your hands or wring it out in a towel.
Peel & chop the garlic fine, chop fine about 1 tablespoon of the chives, and grate the zest from the lemons.
In a large bowl, combine the squash with the garlic, chives, lemon zest, the potato starch, and the egg, lightly beaten. Heat the olive oil in a nonstick sauté pan over medium heat. For each fritter, pour a generous tablespoonful of the squash 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.