Zucchini Fritters with Garlic Scape Pesto

Zucchini Fritters:

1.5 lb. grated zucchini
3/4 tsp salt
1/4 cup all-purpose flour
1/4 cup grated parmesan cheese
1 large egg, beaten
Salt and pepper to taste
Olive oil for pan frying

1. Toss zucchini and salt together in a large colander, place in sink and drain for 10 minutes.
2. Transfer zucchini to center of a piece of cheesecloth or a clean towel and wrap around zucchini to drain as much liquid as possible.
3. Combine flour, cheese, and egg in a large bowl. Stir in zucchini and season with salt and pepper.
4.Heat olive oil in a large skillet over medium heat.
5. Scoop tablespoonfuls of zucchini batter into the hot skillet, working in batches, and fry until golden brown, about 2 minutes each side.

Garlic Scape Pesto:

10 garlic scapes, rough chopped
1/2 lemon juiced
8 big basil leaves
1/3 cup grated parmesan cheese
Salt and pepper to taste
1/3 cup olive oil
1/3 cup pine nuts or toasted walnuts (optional)

1. Trim the garlic scapes by cutting just below the bulb. If the end of the stem seems woody, trim that too (like asparagus). Discard the bulb and end of stem, then set the remaining scape aside (the curly part).
2. In a food processor, add the scapes, twirling them around the center so that they all fit. Add the pine nuts (optional), cheese, basil leaves, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down.
3. With the processor running, slowly add all the olive oil.  Continue to process until all ingredients are broken down, about 1 minute.
4. Store in a covered container or lidded jar in the fridge and enjoy within a week. Pesto can also be frozen in a jar or in an ice cube tray. Once frozen in the ice cube tray, remove and place in a zip-top bag in the freezer.