Ingredients:

  • 1 pound (450g) zucchini, grated
  • 1 teaspoon salt, plus more for seasoning
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) all-purpose flour, plus more for dusting
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper, plus more for seasoning
  • Vegetable oil, for frying (about 1-2 cups)

Instructions:

  1. Grate the zucchini coarsely. Toss with 1 teaspoon of salt. Place in a colander lined with a clean kitchen towel or cheesecloth. Let stand for at least 15 minutes to draw out excess moisture.
  2. Gather the towel or cheesecloth around the zucchini and squeeze firmly to remove as much liquid as possible.
  3. In a large bowl, combine the squeezed zucchini, beaten egg, flour, Parmesan cheese, basil, parsley, garlic, and pepper. Mix well to combine.
  4. Pour vegetable oil into a large skillet or frying pan to a depth of about 1/4 inch. Heat over medium heat until the oil is shimmering (about 350°F/175°C).
  5. Drop tablespoons of the zucchini mixture into the hot oil, being careful not to overcrowd the pan.
  6. Cook for 2-3 minutes per side, or until golden brown and crispy.
  7. Remove the fritters with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil. Season with salt and pepper to taste. Serve immediately with extra Parmesan cheese, if desired.