Ingredients:

  • 450g zucchini, grated
  • 3g kosher salt
  • 1 large egg, beaten
  • 50g grated Parmesan cheese
  • 2 cloves garlic, minced
  • 25g all-purpose flour
  • 1g black pepper
  • 3g fresh parsley, chopped
  • 1 tablespoon extra-virgin olive oil

Instructions:

  1. Salt the veg. Toss your 450g grated zucchini with 3g kosher salt in a bowl. Let it sit for 10 minutes. Note: This draws the water to the surface
  2. The Big Squeeze. Wrap the salted zucchini in a cheesecloth or towel. Squeeze firmly over the sink until no more liquid escapes.
  3. Prep the binder. In a large bowl, whisk the egg until smooth.
  4. Fold and mix. Add the squeezed zucchini, 50g Parmesan, minced garlic, 25g flour, pepper, and parsley. Mix until the batter is cohesive.
  5. Heat the oil. Pour 1 tablespoon of olive oil into your 12 inch skillet. Set it to medium high heat.
  6. Form the patties. Scoop 2 tablespoons of batter per fritter into the pan. Flatten them slightly with your spatula.
  7. First sear. Fry for 3-4 minutes until the edges are mahogany colored and crisp.
  8. The flip. Flip carefully and fry for another 3-4 minutes until the second side is equally golden.
  9. Cool and set. Transfer immediately to a wire cooling rack. Note: Do not stack them while hot