Ingredients
Equipment
Method
Shredding and Preparing the Zucchini
- Cut off the ends of the zucchini and cut in half
- Carefully use a box grater to shred the zucchini into a mixing bowl (it can get rather messy if done directly onto your cutting board)
- If you are using the grating attachment for your stand mixer, set it up with a bowl underneath to catch the zucchini
- Place a strainer in a mixing bowl and line it with cheese cloth
- Place the shredded zucchini into the cheese cloth lined strainer and squeeze out excess water
Mixing the Batter
- Place the prepared zucchini into a mixing bowl
- Mince the garlic and chop the fresh parsley
- Add the garlic, parsley, Parmesan cheese, flour, egg, and salt to the zucchini
- Combine the mixture with a kitchen spoon until evenly combined
- Heat the skillet with the oil until a small amount of batter sizzles when placed in the pan (make sure the oil is hot, cold oil will not work)
- Place about a kitchen spoons full of batter in the oil (about 3 spoons fit at a time)
- If your pan is small don't force 3 in at a time, if you overcrowd the pan the oil will cool down
- When the fritters brown around the edges, carefully using an offset spatula turn them over and finish cooking
- Be mindful of the oil heat. To hot will burn them, and to cool will result in an oily finished fritter
- Remove fritters from the pan and place on a paper towel lined plate or pan and season with salt and black pepper to taste. Continue cooking in batches until the batter is finished and Enjoy!
Nutrition
Notes
These fritters can be made ahead of time and stored in the refrigerator, reheating in an air fryer or oven to serve. They can be made adding different seasoning, get creative as mentioned in the post! They make a great side dish, and can be topped with yogurt sauce or hummus even smoked salmon for a great appetizer!