Ingredients:

  • 2 cups (300g) finely grated zucchini
  • 1 large (50g) egg, lightly beaten
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (25g) finely grated parmesan cheese
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/8 tsp (0.5g) black pepper
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Grate the zucchini using the fine holes of a box grater.
  2. Place the grated zucchini in a clean kitchen towel, sprinkle with a pinch of salt, and twist the towel firmly to squeeze out all excess liquid until the zucchini feels like a dry ball of shreds.
  3. In a large mixing bowl, combine the squeezed zucchini, beaten egg, flour, parmesan cheese, garlic powder, and pepper.
  4. Mix with a spoon until the batter is evenly combined into a chunky paste that holds its shape.
  5. Heat olive oil in a skillet over medium heat until it shimmers.
  6. Scoop approximately 2 tbsp of batter per fritter into the pan and flatten slightly with a spatula.
  7. Fry for 3–4 minutes per side until the bottom is a deep mahogany gold and the edges are crisp.