Crispy Parmesan Zucchini Fritters

Instructions:

1. Toss the shredded zucchini with salt in a colander and let it sit for 10 minutes to draw out moisture.
2. Transfer the zucchini to a cheesecloth or kitchen towel and squeeze firmly until no more liquid drips out.
3. In a large bowl, whisk together the beaten egg and grated Parmesan cheese.
4. Stir the minced garlic, chopped parsley, and black pepper into the egg and cheese mixture.
5. Fold in the squeezed zucchini and all-purpose flour, stirring until just combined.
6. Heat the olive oil and butter in a skillet over medium-high heat until the butter foams.
7. Scoop approximately 1/4 cup of batter per fritter into the pan, flattening slightly with a spatula.
8. Fry for 3-4 minutes per side until a deep mahogany-colored crust forms.
9. Transfer the fritters to a wire rack to maintain crispness.