Ingredients:

1 lb zucchini, ends trimmed
1-1/2 tsp Urban Accents Fisherman's Wharf
1 medium clove garlic, minced
2 scallions, thinly sliced
1 large egg, lightly beaten
1/4 cup flour
6 Tbsp vegetable oil
1 lemon, cut into wedges

Directions:

Grate zucchini on the large holes of a box grater or shred using the shredding disk of a food processor. Spread the zucchini across several layers of paper towels. Sprinkle salt evenly over zucchini, roll up and squeeze gently to extract moisture. Unroll the paper towels over a large bowl to catch the shredded zucchini. Stir in the Fisherman's Wharf, garlic, scallions, and egg. Sprinkle the flour over the mixture and stir.

Adjust oven rack to the middle position and heat to 200 degrees F. Heat 3 tablespoons oil in a large, heavy-bottomed nonstick skillet over medium-high heat. Drop the batter in 2 tablespoons portions into the pan. Use back of spoon to spread each portion into a fritter measuring about 2" across. Repeat until you have 6 fritters in the pan. Fry until golden brown, about 2 minutes longer. Transfer the fritters to a paper towel lined baking sheet and place in warm oven. Carefully wipe the hot skillet clean with paper towels. Return the pan to medium-high heat, add the remaining batter. Arrange the hot fritters on a platter and serve immediately with wedges of lemon.