Ingredients:

  • 2 lbs zucchini, coarsely grated
  • 1 tsp salt
  • 1/2 cup Parmesan cheese, finely grated
  • 1/4 cup cornstarch
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp black pepper
  • 1/2 cup neutral oil for frying

Instructions:

  1. Place grated zucchini in a bowl and toss with salt. Let it sit for exactly 5 minutes to draw out moisture.
  2. Transfer the zucchini to a kitchen towel or nut milk bag. Twist and squeeze firmly over the sink until it is no longer dripping.
  3. In a large bowl, whisk together the beaten eggs and minced garlic.
  4. Stir in the squeezed zucchini, Parmesan cheese, cornstarch, parsley, and black pepper. Mix until the batter is cohesive and the zucchini is evenly coated.
  5. Pour oil into a skillet over medium-high heat until it shimmers or a piece of zucchini sizzles instantly upon contact.
  6. Drop rounded tablespoons of batter into the pan, flattening them slightly with a spatula.
  7. Fry for 3–4 minutes per side until they reach a golden-brown color.