Ingredients:
- 2 medium-sized zucchini, grated
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh herbs (such as parsley or dill)
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- Olive oil for frying
Instructions:
- Grate the zucchini using a box grater. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for about 10-15 minutes. This will help draw out excess moisture from the zucchini.
- After the resting period, use your hands or a clean kitchen towel to squeeze out the excess moisture from the grated zucchini.
- In a large mixing bowl, combine the grated zucchini, flour, Parmesan cheese, chopped herbs, green onions, minced garlic, black pepper, and beaten eggs. Mix well until all ingredients are evenly combined.
- Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
- Scoop spoonfuls of the zucchini mixture and drop them into the hot skillet, flattening them slightly with the back of the spoon. Cook for 2-3 minutes on each side or until golden brown and crispy.
- Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil.
- Repeat the process until all the zucchini mixture is used, adding more oil to the skillet as needed.
- Serve the zucchini fritters warm with your favorite dipping sauce. They pair well with yogurt sauce, tzatziki, or a simple tomato salsa.
