Add the zucchini to a bowl in layers while sprinkling salt on each layer. Let the zucchini sit for 10-15 minutes. Add the grated zucchini in several increments to a cheesecloth or a tea towel and squeeze out the excess moisture.
Add the zucchini to a large bowl. In a medium bowl, whisk together the flour, baking powder, fresh ground black pepper, and garlic powder. Add the flour mixture to the grated zucchini along with the beaten eggs, Parmesan Cheese, green onions, and fresh herbs. Stir to combine.
Heat a little olive oil or vegetable oil in a large skillet over medium heat. Using a large cookie scoop, add the batter to the pan, cooking 3-4 fritters at a time. Flatten them into a pancake shape using the backside of a spatula. Cook until golden brown on the bottom, then flip and cook until the other side is golden brown. For best results, serve promptly.
Notes
Do not peel the zucchini. Shred it using the large side of a box grater or a food processor with the grating blade.
Don’t get too carried away with the salt. 1/2 teaspoon of salt is plenty to get the grated zucchini to sweat. If you add too much, the finished fritters will taste too salty.
Use cheesecloth or a tea towel and add the grated zucchini in several increments squeezing hard to remove as much liquid as possible.
The batter is thick, so press it down a bit with the back side of a spatula after adding it to the skillet.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a single layer on a baking sheet in a 400-degree oven for 5-7 minutes. You can also heat them in a skillet on the stovetop until warm.
To freeze, first cool completely. Then place in a single layer on a baking sheet with a little space between the fritters. Place the baking sheet on a level surface in the freezer. This technique is known as flash freezing. Once fully frozen, place in a heavy-duty freezer bag and freeze for up to 2 months.
Nutrition
Calories: 53kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 155mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 1mg
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