Ingredients

• 5 tablespoons olive oil
• 3 medium zucchini, trimmed, cut into scant 1/2-inch pieces
• 3 large garlic cloves, chopped
• 1/4 teaspoon dried crushed red pepper
• 1 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup whole milk
• Lemon wedges

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Instructions

1. Heat 2 tablespoons oil in large skillet over medium-high heat. Add zucchini, garlic and dried red pepper. Sauté until zucchini is brown, about 8 minutes.
2. Stir flour, baking powder, oregano, salt and pepper in medium bowl to blend. Add milk; whisk until smooth thick batter forms. Stir in zucchini mixture.
3. Heat 1 1/2 tablespoons oil in same skillet over medium heat. Drop half of batter by rounded tablespoonfuls into skillet. Cook until fritters are brown and cooked through, about 4 minutes per side. Transfer to warm platter. Repeat with remaining oil and batter. Serve with lemon wedges.