Ingredients:

  • 2 medium zucchini (about 450g / 1 lb), grated
  • 1 teaspoon salt
  • 1 large egg
  • 1/4 cup (30g) all-purpose flour, plus more if needed
  • 1/4 cup (30g) grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying (about 1/2 inch deep in a frying pan)

Instructions:

  1. Grate the zucchini. Place in a colander, sprinkle with salt, and let drain for 15 minutes to remove excess moisture. Squeeze out as much liquid as possible using a clean kitchen towel.
  2. In a large bowl, combine the drained zucchini, egg, flour, Parmesan cheese, parsley, garlic, and pepper. Mix well.
  3. Heat vegetable oil in a large skillet over medium heat. Ensure the oil is hot enough, but not smoking (about 350°F or 175°C).
  4. Drop spoonfuls of the zucchini mixture into the hot oil. Cook for 2-3 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan.
  5. Remove the fritters from the skillet with a slotted spoon and place them on paper towels to drain excess oil. Serve immediately.