Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by grating the zucchini into a colander. Generously sprinkle with salt and let it rest for 10–15 minutes.
- Squeeze the grated zucchini with a clean kitchen towel to remove excess moisture.
- In a mixing bowl, whisk the egg until frothy. Add flour, Parmesan, garlic, pepper, and paprika. Stir until smooth.
- Gently fold in the drained zucchini and chopped parsley until well combined.
- Scoop about 2 tablespoons of the mixture and shape into small patties.
- Heat olive oil in a skillet over medium heat. Fry the patties for 3–4 minutes on each side until golden brown.
- Transfer fritters to a plate lined with paper towels to drain excess oil. Serve warm with a dipping sauce.
Nutrition
Notes
For best results, ensure zucchini is well-drained and shape fritters evenly for consistent cooking. Adjust spices as desired.
