Ingredients
Main Ingredients
- 8 cups Zucchini (grated, loose in the measuring cup; approximately 8 medium zucchini)
- 1 tsp Sea salt
- 1 cup Grated parmesan cheese
- 2 large Eggs
- 2 tsp Italian seasoning
- 4 cloves Garlic (minced)
- 2 tbsp Olive oil (for frying; plus more as needed)
Optional for Serving
- Sour cream
- Fresh parsley (for garnish)
Instructions
- Drain zucchini: Place the grated zucchini into a large colander, sprinkle with salt, and toss together. Let the zucchini drain over the sink for 10-15 minutes to remove excess moisture.
- Squeeze out moisture: Wrap the salted zucchini in a clean kitchen towel and squeeze firmly over the sink to extract as much water as possible. This step helps achieve crisp fritters.
- Combine ingredients: Transfer the drained zucchini into a large bowl. Add grated parmesan cheese, eggs, Italian seasoning, and minced garlic. Mix all ingredients thoroughly until well combined.
- Heat skillet and fry: Heat olive oil in a large skillet over medium heat for about 2 minutes. Drop rounded tablespoonfuls of the batter into the skillet and flatten each to about 1/4 inch thickness. Fry for approximately 2 minutes on each side or until golden brown. Repeat with remaining batter, adding more olive oil as needed to prevent sticking.
- Drain and serve: Remove finished fritters and drain on paper towels to absorb excess oil. Serve warm with optional sour cream and garnish with fresh parsley as desired.
Notes
- Be sure to squeeze out as much water as possible from the zucchini to ensure crispy fritters that hold together well.
- Use a non-stick skillet or well-seasoned pan to prevent sticking while frying.
- Italian seasoning can be substituted with a mix of dried basil, oregano, and thyme.
- Optional sour cream adds a creamy contrast to the crispy fritters.
- These fritters can be kept warm in a low oven if making large batches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
