Serves: 4
Prep Time: 30 minutes (includes draining)
Cook Time: 20 minutes

Ingredients

• 2 medium zucchinis (about 1 lb / 450g total)
• 1 tsp salt (for drawing out water)
• 2 large eggs, beaten
• ½ cup (50g) finely grated Parmesan cheese
• ¼ cup (30g) finely grated yellow onion
• 2 cloves garlic, minced
• 2 tbsp fresh parsley or dill, chopped (optional)
• ¼ tsp black pepper
• ¼ tsp paprika (optional)
• 3-4 tbsp olive oil or avocado oil (for frying)

Instructions

Grate & Drain Zucchini:
Grate zucchini using a box grater’s large holes.
Place in a colander, sprinkle with 1 tsp salt, and toss. Let drain 10 minutes.
Squeeze zucchini intensely with hands (or twist in a clean towel) until no water remains.

Mix the Batter:
In a large bowl, combine squeezed zucchini, eggs, Parmesan, onion, garlic, herbs (if using), pepper, and paprika.
Stir until fully blended. The mixture should be moist but cohesive.

Heat the Oil:
Heat 2 tbsp oil in a large skillet over medium heat until shimmering (about 2 minutes).

Form & Fry:
Drop 2-tbsp mounds of batter into the skillet. Flatten gently to ¼-inch thick.
Fry 3-4 minutes per side until deeply golden and crisp. Flip carefully once edges brown.
Add remaining oil between batches. Keep cooked fritters on a wire rack.

Drain & Serve:
Transfer fritters to a wire rack. Serve immediately with dips of choice.