Ingredients:

  • 2 lbs zucchini, coarsely grated
  • 1 tsp kosher salt
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the grated zucchini in a colander and toss with kosher salt. Let it sit for 10 minutes to draw out the water. Transfer the zucchini to a kitchen towel or cheesecloth and squeeze firmly until no more liquid drips out.
  2. In a large bowl, combine the squeezed zucchini, beaten egg, Parmesan cheese, breadcrumbs, minced garlic, and herbs. Fold the ingredients together gently using a spatula until the mixture is tacky and holds its shape.
  3. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  4. Scoop about 2 tablespoons of batter per fritter onto the baking sheet and flatten them slightly into discs.
  5. Bake for 18–22 minutes, flipping halfway through, until the edges are mahogany-gold and the bottoms feel firm.