Ingredients:

  • 2 medium zucchini (about 450g / 1 lb)
  • 1 teaspoon (5 ml) kosher salt, plus more to taste
  • 1 large egg
  • 1/4 cup (30g) all-purpose flour, plus more if needed
  • 1/4 cup (25g) grated Parmesan cheese (optional)
  • 1/4 cup chopped fresh herbs (dill, parsley, or mint)
  • 1 clove garlic, minced
  • 1/4 teaspoon (1 ml) black pepper, plus more to taste
  • 2-3 tablespoons (30-45 ml) olive oil, for frying
  • Sour Cream (optional)
  • Lemon Wedges (optional)
  • Hot Sauce (optional)

Instructions:

  1. Grate the zucchini using a box grater. Place the grated zucchini in a colander and toss with salt. Let it sit for 15 minutes to drain excess moisture.
  2. After 15 minutes, squeeze the zucchini dry with your hands or press it with paper towels. The drier the zucchini, the crispier the fritters.
  3. In a large bowl, combine the squeezed zucchini, egg, flour, Parmesan cheese (if using), herbs, garlic, salt, and pepper. Mix well until everything is evenly distributed.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of a spoon.
  6. Cook for 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
  7. Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately, while hot and crispy!