Ingredients

The following ingredients have 4 Servings
  • 4 cups shredded zucchini ((about 2 zucchini))
  • 1½ teaspoons salt
  • ⅔ cup all-purpose flour
  • ⅓ cup Italian style panko breadcrumbs
  • ⅓ cup grated parmesan cheese
  • ½ tsp Italian seasoning
  • 2 large eggs
  • 1-2 Tablespoons cooking oil
  • Sour cream (optional garnish)
  • Chopped scallions (optional garnish)

Instruction

  • Place the zucchini in a colander and place it over a bowl or in a sink.
  • Sprinkle the zucchini with the salt and gently mix it together. This will help remove and draw out some of the moisture from the zucchini.
  • Let the zucchini sit and drain for 15 minutes or more and then squeeze out as much remaining moisture as you can. I recommend using a cheesecloth or other lint free clean cloth to wrap up the zucchini and wring out the moisture. Do this multiple times until the zucchini is no longer dripping when squeezed.
  • In a large mixing bowl, whisk together the all-purpose flour, breadcrumbs, grated parmesan cheese and Italian seasoning.
  • Add the drained, shredded zucchini and eggs and mix until completely combined, about 1-2 minutes. You should have a thick, doughy mixture. It should not be liquidy like a batter.
  • Heat 1 Tablespoon of oil in a large skillet over medium heat.
  • Once the oil is hot, use a 1 ½ Tablespoon cookie scoop to scoop mounds of the zucchini fritter mixture into the pan. Flatten the mounds with a spatula and cook on each side for 2-3 minutes or until golden brown.
  • Repeat until you’ve used all the mixture, adding the other Tablespoon of oil if necessary.
  • Plate and serve with a dollop of sour cream and some scallions, optional.