Zucchini Fritters

3 Cups Shredded Zucchini (I use a mandolin)
1 Tablespoon coarse salt
two eggs
1 Tablespoon baking powder
1 cup all purpose flour
1 or 2 large sprigs fresh lemon-thyme (1/4 tsp dried thyme if no fresh is available)

Put zucchini in large colander. Sprinkle with salt and toss. Let sit 15-20 minutes.
While zucchini rests, combine eggs and thyme in small bowl and beat thoroughly.
In large bowl, combine flour and baking powder.

Press excess water out of zucchini. Add to flour mixture in large bowl. Stir to evenly coat zucchini. Add egg mixture. Stir to make a loose batter.

Preheat 1/2 inch veg oil to 375 degrees. (I use an electric skillet.) Using a large soup spoon, gently place rounded spoonfuls of batter into oil. Cook on first side until golden brown around edges (2 or 3 minutes, approx.). Using tongs, turn fritters. Cool on this side an additional 2-3 minutes 'til golden brown. Remove from oil and place on cooling rack or paper towels. Sprinkle with more salt, if desired, and top with a few grinds of pepper. Eat while hot. Makes about 18 fritters.

We love to eat these with Gazpacho Salsa.