Crispy Zucchini Fritters

Makes: 8–10 fritters
Prep: 20 min | Cook: 15–20 min

Ingredients

• 3 medium zucchini, grated
• 1 tsp salt
• 2 large eggs
• ½ cup grated Parmesan
• ½ cup breadcrumbs or panko
• 2 cloves garlic, minced
• 2–3 tbsp chopped fresh parsley
• 2 green onions, finely sliced
• ¼ tsp black pepper
• ½ tsp dried oregano
• 2–3 tbsp all-purpose flour
• Olive oil, for frying

Method

1. Grate and drain the zucchini. Toss grated zucchini with salt and let sit for 10 minutes. Squeeze out as much liquid as possibleusing a clean kitchen towel. This is the key to crispy fritters.
2. Make the mixture. Combine zucchini, eggs, Parmesan, breadcrumbs, garlic, parsley, green onion, pepper, oregano, and flour. Mix until the mixture holds together when pressed.
3. Shape. Form into roughly ½-inch-thick patties.
4. Pan-fry. Heat a thin layer of olive oil in a skillet over medium heat. Cook fritters for about 3–4 minutes per side, until deeply golden and crisp.
5. Drain. Transfer to a paper-towel-lined plate or, even better, a wire rack so the bottoms stay crisp.
6. Serve hot. They’re excellent with garlic yogurt, sour cream, tzatziki, or a squeeze of lemon.