Zucchini Fritters in 30 Minutes

Instructions:

1. Place the grated zucchini in a bowl and toss with the salt. Let it sit for 5–10 minutes to draw out moisture.
2. Transfer the zucchini to a kitchen towel or cheesecloth and squeeze firmly until no more liquid drips out.
3. In a mixing bowl, combine the squeezed zucchini, beaten egg, flour, Parmesan, scallions, garlic, and pepper. Stir until the batter is chunky but holds together.
4. Heat oil in a skillet over medium-high heat until shimmering.
5. Scoop about 2 tablespoons of batter per fritter into the pan, flattening slightly with a spatula.
6. Fry for 3–4 minutes per side until a mahogany-colored crust forms.
7. Transfer to a wire rack to maintain crispness.