Ingredients:

  • 1 pound (450g) zucchini, coarsely grated
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • Vegetable oil, for frying (about 2 cups/480ml)

Instructions:

  1. Grate the zucchini, toss with salt, and place in a colander lined with a clean kitchen towel. Let sit for 15 minutes to draw out excess moisture. Squeeze out as much liquid as possible.
  2. In a large bowl, whisk the eggs. Add the drained zucchini, Parmesan cheese, minced garlic, flour, panko breadcrumbs, pepper, and oregano. Mix well until everything is evenly combined.
  3. Pour vegetable oil into a large skillet to a depth of about 1/2 inch. Heat over medium-high heat until the oil shimmers and a small piece of bread dropped into the oil sizzles immediately.
  4. 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.
  5. Remove the Crispy Zucchini Garlic Bites with a slotted spoon and place them on a plate lined with paper towels to drain off excess oil. Serve immediately.