Ingredients
Equipment
Method
- Grate zucchini and place in a colander. Sprinkle with salt and let sit for 10 minutes. Squeeze out excess moisture using a clean towel.
- In a large bowl, combine the drained zucchini, eggs, flour, garlic, scallions, parmesan, pepper, and a little more salt if needed.
- Heat olive oil in a large skillet over medium heat. Scoop 2 tablespoons of batter per fritter into the pan and flatten slightly.
- Cook each side for 3–4 minutes or until golden brown. Don’t overcrowd the pan—work in batches.
- Remove from pan and place on a paper towel-lined plate to drain.
- Serve warm with sour cream, Greek yogurt, or your favorite dip.
Nutrition
Notes
Feel free to experiment with different cheeses or spices to make these fritters your own. Store leftovers in an airtight container in the fridge for up to three days.