Ingredients:

  • 2 cups (280g) shredded zucchini
  • 1/2 tsp (3g) salt
  • 1 large (50g) egg, beaten
  • 1/4 cup (30g) all-purpose flour
  • 2 tbsp (8g) green onions, finely chopped
  • 1 tbsp (8g) fresh parsley, minced
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) black pepper
  • 3 tbsp (42ml) neutral oil

Instructions:

  1. Toss the shredded zucchini with salt in a bowl. Note: Let it sit for 5-10 minutes to draw out the water.
  2. Wrap the zucchini in a clean kitchen towel. Squeeze firmly over the sink until no more liquid drips.
  3. Whisk the beaten egg in a large bowl.
  4. Fold in the squeezed zucchini, all purpose flour, green onions, parsley, garlic powder, and black pepper. Note: Stir until just combined; don't overwork it.
  5. Heat neutral oil in a skillet over medium high heat. Wait until the oil is shimmering.
  6. Scoop 2 tablespoons of batter per fritter into the pan.
  7. Flatten each one slightly with a spatula.
  8. Fry for 3-4 minutes per side until a mahogany colored crust forms.
  9. Transfer to a wire rack or paper towel to drain.