Ingredients:

  • 1 lb medium zucchini
  • 1 tsp kosher salt
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 1/4 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 stalks green onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil

Instructions:

  1. Grate the zucchini using the large holes of the box grater. Place the shreds in a bowl and toss with kosher salt; let sit for 10 minutes. Note: This is the most important part for texture.
  2. Transfer the zucchini to a kitchen towel and squeeze firmly until no more liquid drips and the zucchini feels like a dry ball of cotton.
  3. In a large bowl, whisk the eggs.
  4. Fold in the squeezed zucchini, Parmesan, flour, breadcrumbs, green onion, garlic, and pepper. Mix gently with a spatula just until combined. Note: Overmixing can make the batter gummy.
  5. Heat oil in a skillet over medium high heat until it shimmers.
  6. Scoop roughly 3 tbsp of batter per fritter, flattening them slightly with the back of the spoon.
  7. Fry for 3–4 minutes per side until the edges are a deep mahogany brown and the center feels firm to the touch.