Directions:
Grate the zucchinis and place them in a colander. Sprinkle with 1/2 teaspoon salt and let sit for 10 minutes to draw out moisture. Then, squeeze out as much liquid as possible.
In a large bowl, combine the grated zucchini, flour, Parmesan cheese, parsley, eggs, and garlic. Season with salt and pepper to taste.
Heat a tablespoon of olive oil in a large skillet over medium-high heat.
Scoop 1/4 cup of the zucchini mixture and drop it into the skillet, flattening it into a round pancake shape.
Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
Serve warm, garnished with additional parsley if desired.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 120 kcal | Servings: 4 servings
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