Zucchini Fritters with Parmesan

Instructions:

1. Shred the zucchini using the large holes of a grater.
2. Toss the shreds with the kosher salt in a bowl and let sit for 10 minutes to draw out moisture.
3. Transfer the zucchini to a kitchen towel and twist tightly, squeezing until no more liquid drops.
4. In a clean bowl, combine the squeezed zucchini with the beaten egg, cornstarch, Parmesan, minced garlic, parsley, pepper, and nutmeg.
5. Stir gently until the ingredients are just combined; do not overmix.
6. Heat the oil in a skillet over medium-high heat until it shimmers.
7. Scoop about 2 tablespoons of batter per fritter into the pan, flattening them slightly with a spatula.
8. Fry for 3–4 minutes per side until they reach a deep golden brown and feel firm.
9. Transfer to a wire rack to maintain crispness.