Ingredients
Scale
- 2 medium zucchini, grated
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Optional: fresh dill or parsley, chopped
Instructions
- Step 1: Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes to drain excess moisture. Squeeze out as much water as possible using your hands or a clean kitchen towel.
- Step 2: In a medium bowl, combine the drained zucchini, egg, flour, Parmesan cheese, and pepper. Mix well until all ingredients are fully incorporated.
- Step 3: Heat the olive oil in a large skillet over medium heat.
- Step 4: Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of a spoon. Be careful not to overcrowd the pan.
- Step 5: Cook the fritters for 3-4 minutes per side, or until golden brown and crispy.
- Step 6: Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil. Garnish with fresh dill or parsley, if desired, and serve immediately.
Notes
- Store leftover fritters in an airtight container in the refrigerator for up to 2 days.
- For the crispiest reheat, use a dry skillet over medium heat or briefly air fry them.
- Serve these fritters with a dollop of Greek yogurt or a sprinkle of lemon zest for extra brightness.
- Squeeze the zucchini *really* well – the drier it is, the crispier your fritters will be!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American