Ingredients:

  • 2 cups (280g) grated zucchini, squeezed dry
  • 1 large (50g) egg, lightly beaten
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cloves (6g) garlic, minced
  • 2 scallions (10g), thinly sliced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 3 tbsp (45ml) neutral oil

Instructions:

  1. Grate the zucchini into a colander and toss with a pinch of salt. Let it sit for 10 minutes to draw out moisture.
  2. Use your hands or a clean kitchen towel to squeeze the zucchini firmly until no more liquid drips out.
  3. In a large bowl, whisk the egg. Stir in the squeezed zucchini, flour, Parmesan, minced garlic, scallions, salt, and pepper until evenly coated.
  4. Heat the neutral oil in a skillet over medium-high heat until it shimmers.
  5. Scoop about 2 tablespoons of mixture per patty and flatten slightly with a spatula.
  6. Fry for 3-4 minutes per side until the crust is mahogany-colored and smells nutty.