Prepare the zucchini Grate the zucchini using a box grater. Place it in a bowl, sprinkle with salt, and let it sit for 10 minutes. This helps draw out excess moisture.
Remove excess water After resting, squeeze the zucchini using your hands or a clean kitchen towel to remove as much liquid as possible. This step is key for crispy fritters.
Mix the batter In a large bowl, combine the drained zucchini, flour, Parmesan cheese, garlic, parsley, eggs, black pepper, and paprika. Mix until everything is well combined.
Heat the oil Heat olive oil in a large skillet over medium heat.
Cook the fritters Scoop about 2 tablespoons of the mixture per fritter into the pan. Flatten slightly with a spoon. Cook for 3–4 minutes on each side, or until golden brown and crispy.
Drain and serve Transfer cooked fritters to a plate lined with paper towels to remove excess oil.
Tips
Removing moisture from zucchini is essential for a crispy texture.
You can substitute flour with almond flour for a low-carb option.
Serve with yogurt, sour cream, or garlic sauce for extra flavor.
