Ingredients:

  • 2 lbs zucchini, coarsely shredded
  • 1 tsp kosher salt
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil

Instructions:

  1. Shred the zucchini using the coarse side of a grater.
  2. Toss the zucchini shreds with 1 tsp of kosher salt and let sit for 10 minutes to draw out moisture.
  3. Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze firmly until no more liquid drips out.
  4. In a large mixing bowl, combine the squeezed zucchini, panko bread crumbs, grated parmesan, beaten egg, minced garlic, chopped parsley, black pepper, and red pepper flakes.
  5. Stir the mixture until cohesive and the bread crumbs are evenly distributed.
  6. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  7. Scoop approximately 2 tablespoons of batter per fritter onto the baking sheet and flatten each into a disc about 1/2 inch thick.
  8. Lightly brush or spray the tops of the fritters with olive oil.
  9. Bake for 18-22 minutes, flipping halfway through, until the edges are a deep golden brown.