Inspired by Alice Waters’s Chez Panisse Vegetables



1 lb zucchini or yellow squash, trimmed of its ends and grated

salt and pepper

1 clove garlic, chopped fine or sent through a garlic press

1 bunch chives, chopped fine (with other fresh herbs, too, if you feel like it)

Zest of 4 lemons, grated

1 Tablespoon flour

1 egg, lightly beaten

2 Tablespoons ghee (more as needed)



Sprinkle the grated zucchini/squash with salt. Let drain 30 minutes in a colander, then squeeze dry with your hands. In a large bowl, combine the zucchini/squash, garlic, chives, lemon zest, flour, and the egg, season with pepper. Heat the ghee in a skillet and pour a generous tablespoon of the mixture in to fry, about 3 minutes per side over medium heat, or until golden. Taste the first one to correct the seasoning. Add more ghee to the pan as needed. Drain on paper towels.