Ingredients:

  • 2 medium zucchini (about 1 pound or 450g), grated
  • 1 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) all-purpose flour, plus more for dredging if needed
  • 1/2 cup (50g) grated Parmesan cheese, finely grated
  • 1/4 cup chopped fresh parsley
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2-3 tablespoons olive oil, for frying
  • Sour cream or Greek yogurt (Optional)
  • Fresh lemon wedges (Optional)

Instructions:

  1. Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes to draw out excess moisture. Squeeze out as much moisture as possible.
  2. In a large bowl, combine the squeezed zucchini, egg, flour, Parmesan cheese, parsley, garlic, black pepper, and red pepper flakes (if using). Mix well.
  3. Heat the olive oil in a skillet over medium heat. Ensure the oil is hot but not smoking.
  4. Drop spoonfuls of the zucchini mixture into the hot oil, being careful not to overcrowd the pan. Gently flatten the fritters.
  5. Cook for 3-4 minutes per side, or until golden brown and crispy.
  6. Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately with sour cream or Greek yogurt and lemon wedges, if desired.