Zucchini Fritters

Ingredients

• 2 medium zucchini, about 1.5 lbs
• 1/2 cup all-purpose flour
• 1 large egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 2 green onions, thinly sliced
• 1 clove garlic, minced
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt, plus more for salting zucchini
• 1/4 teaspoon black pepper
• 1/4 cup olive oil or vegetable oil, for frying
• Optional: Greek yogurt or sour cream, for serving

Instructions

1. Grate the zucchini using a box grater. Place the grated zucchini in a colander, sprinkle with 1/2 teaspoon of salt, and let it sit for 10 minutes to draw out excess moisture.
2. After 10 minutes, firmly squeeze the zucchini to remove as much liquid as possible. You can use your hands, a clean kitchen towel, or paper towels. The drier the zucchini, the crispier your fritters will be.
3. In a large mixing bowl, whisk together the all-purpose flour, egg, grated Parmesan cheese, sliced green onions, minced garlic, baking powder, 1/2 teaspoon salt, and black pepper.
4. Add the dried, squeezed zucchini to the bowl and mix until just combined. Be careful not to overmix.
5. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
6. Drop spoonfuls of the zucchini mixture into the hot skillet, flattening them slightly with the back of a spoon or spatula to form discs about 2-3 inches in diameter. Do not overcrowd the pan.
7. Cook the fritters for 3-4 minutes per side, or until they are golden brown and crispy.
8. Transfer the cooked fritters to a wire rack lined with paper towels to drain any excess oil.
9. Repeat the process with the remaining batter, adding more oil to the skillet as needed for subsequent batches.
10. Serve the zucchini fritters warm, optionally with a dollop of Greek yogurt or sour cream.