Ingredients:

  • 2 lbs zucchini, coarsely shredded
  • 1 tsp kosher salt
  • 1/2 cup panko breadcrumbs
  • 1/2 cup parmesan cheese, finely grated
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil

Instructions:

  1. Toss the shredded zucchini with kosher salt in a large bowl and let it sit for 10 minutes to draw out moisture.
  2. Transfer the zucchini to a clean kitchen towel; twist and squeeze firmly until no more liquid drips out and the pulp is firm.
  3. In a bowl, whisk the beaten eggs with minced garlic, chopped parsley, black pepper, and red pepper flakes.
  4. Fold the squeezed zucchini, grated Parmesan cheese, and panko breadcrumbs into the egg mixture until the batter is cohesive and tacky.
  5. Preheat the oven to 425°F (220°C) and line a heavy-duty rimmed baking sheet with parchment paper.
  6. Brush the baking sheet with olive oil and arrange the fritter batter into disks.
  7. Bake for 15 minutes or until the fritters are golden brown and crisp.