Ingredients:

  • 2 medium zucchini (about 450g / 1 lb), grated
  • 1 teaspoon kosher salt, plus more to taste
  • 1 large egg
  • 1/4 cup all-purpose flour (30g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying (about 1/2 inch deep in the pan)

Instructions:

  1. Grate the zucchini using a box grater. Place the grated zucchini in a large bowl, sprinkle with 1 teaspoon of salt, and toss to combine. Let it sit for 15 minutes to draw out excess moisture.
  2. Wrap the salted zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is crucial for crispy fritters!
  3. In the same bowl, combine the drained zucchini, egg, flour, Parmesan cheese, parsley, mint, garlic powder, and pepper. Mix well until everything is evenly combined.
  4. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. The oil should be hot enough that a small piece of batter sizzles gently when dropped in.
  5. Drop spoonfuls of the zucchini mixture into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
  6. Remove the fritters from the pan with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season with a little extra salt if needed. Serve immediately with your favorite dipping sauce.