Ingredients
- Zucchini: 2 medium (about 1 pound or 450g total)
- Large Egg: 1, lightly beaten
- All-Purpose Flour: 1/4 cup (plus more if needed)
- Grated Parmesan Cheese: 1/2 cup, packed
- Salt: 1/2 teaspoon (for drawing out water), plus more for seasoning
- Freshly Ground Black Pepper: 1/4 teaspoon, or to taste
- Olive Oil or Avocado Oil: 2-3 tablespoons, for frying
Instructions
- Prepare the Zucchini: Wash and dry the zucchini. Trim off the ends. Using the large holes of a box grater, shred the zucchini into a medium-sized bowl.
- The Most Important Step: Squeeze the Zucchini! Sprinkle the shredded zucchini with 1/2 teaspoon of salt and toss to combine. Let it sit for 10-15 minutes. You will see water begin to pool at the bottom of the bowl. This is the salt drawing out the excess moisture.
- To Squeeze: Scoop the salted zucchini into the center of a clean kitchen towel, a piece of cheesecloth, or a nut milk bag. Gather the ends and twist tightly over the sink, squeezing out as much liquid as you possibly can. Be firm! You’ll be amazed at how much water comes out. The goal is to get the zucchini shreds as dry as possible. This step is the non-negotiable secret to crispy, not soggy, fritters.
- Combine the Ingredients: Transfer the squeezed, dry zucchini back to your now-empty (and wiped dry) bowl. Add the lightly beaten egg, 1/4 cup of all-purpose flour, 1/2 cup of grated Parmesan cheese, and 1/4 teaspoon of black pepper. Mix with a fork until everything is just combined. Do not overmix, as this can develop the gluten in the flour and make the fritters tough. The mixture should be thick and hold its shape when scooped. If it seems overly wet, add another tablespoon of flour.
- Form the Fritters: Use a tablespoon or a small cookie scoop to portion out the mixture. Gently shape them into small, round patties about 2-3 inches in diameter and about 1/2 inch thick. Making them uniform in size will ensure they cook evenly.
- Fry to Golden Perfection: Heat 2-3 tablespoons of oil in a large non-stick or cast-iron skillet over medium-high heat. The oil is ready when a small drop of the mixture sizzles immediately. Carefully place the fritters in the hot pan, ensuring not to overcrowd it. Cook in batches if necessary.
- Cook and Flip: Fry for 3-4 minutes per side, until they are deeply golden brown and crispy on the outside and cooked through on the inside. Resist the urge to press down on them with your spatula, as this will squeeze out the fat and make them less tender.
- Drain and Serve: Use a spatula to transfer the cooked fritters to a wire rack or a plate lined with paper towels to drain any excess oil. This helps them stay crispy. Serve immediately while hot.
Nutrition
- Serving Size: One Normal Portion
- Calories: 150-180 kcal