2 medium zucchini
1/2 teaspoon coarse salt
1/3 cup all-purpose flour
1/4 cup freshly grated Parmesan cheese
1 teaspoon grated lemon zest
1/4 clove garlic, pressed
1 teaspoon baking powder
1/2 cup milk, ice cold
Canola oil, for frying
1/2 cup sour cream, to serve (optional)
Trim off ends of zucchini and slice crosswise into 1/4–inch rounds. Place in glass bowl and sprinkle with 1/2 teaspoon salt. Toss gently and allow to sit no longer than 10 minutes. Pat dry.
In medium bowl, whisk together flour, Parmesan cheese, lemon zest, garlic and baking powder. In another bowl, beat together milk and egg. Slowly add to dry ingredients and whisk until batter is smooth. Heat 1 inch oil in medium pan over medium-high heat. Dip several zucchini slices into batter. Remove and drop gently into hot oil. Cook 30 seconds per side, or until golden. Repeat with remaining zucchini, adding more oil if necessary. Place on paper-lined serving platter and serve with sour cream, if desired.
Note: Zucchini fritters can be fried ahead of time and reheated on parchment-lined baking sheet at 400°F for 4 minutes.