Ingredients
Scale
- 2 medium Zucchini, grated
- 1/2 cup All-Purpose Flour
- 1 large Egg, lightly beaten
- 1/4 cup Grated Parmesan Cheese
- 2 tablespoons Fresh Parsley, chopped
- 1 clove Garlic, minced
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Step 1: Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes to drain excess moisture. Squeeze out as much liquid as possible using your hands or a clean kitchen towel.
- Step 2: In a medium bowl, combine the squeezed zucchini, flour, egg, Parmesan cheese, parsley, garlic, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Step 4: Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of a spoon. Do not overcrowd the pan.
- Step 5: Cook for 3-4 minutes per side, or until golden brown and crispy.
- Step 6: Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Serve immediately and enjoy!
Notes
- Store leftover fritters in an airtight container in the refrigerator for up to 2 days.
- Reheat fritters in a preheated 350°F oven or air fryer for the crispiest results.
- Serve these delightful fritters with a dollop of Greek yogurt or a sprinkle of fresh dill for an extra burst of flavor.
- Be sure to squeeze out as much moisture as possible from the zucchini; this is key to achieving truly crispy fritters!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American