These fritters were quick and easy to make.  You really have to make sure that you squeeze out all of the fluid from the zucchini prior to frying.  I found myself squishing out extra liquid before I dropped them in the frying pan.  They are a nice alternative when you want to switch your meals up a bit.   Yes they can be frozen – just place the individual patties on a cookie sheet lined with parchment paper, freeze then place in a container.


8 cups Zucchini (grated, loose in the measuring cup; ~ 5 medium zucchini)

1 tsp Sea salt

1 cup Grated parmesan cheese

2 large Eggs

2 tsp Italian seasoning

4 cloves Garlic (minced)

Olive oil/avocado oil (for frying)


Place the zucchini and salt into a large collander and mix together. Drain over the sink for 10 minutes.

Wrap the zucchini in a kitchen towel. Squeeze and twist over the sink to drain as much water as possible.

Place the zucchini into a large bowl. Add remaining ingredients and stir together.

Heat a generous amount of oil in a large skillet over medium-high heat, for about 2 minutes. Spoon rounded tablespoonfuls (28 grams) of the batter onto the skillet and flatten to about 1/4 to 1/3 inch thick. Fry for about 2 minutes on each side, until golden brown.

Serve with sour cream or garlic aioli.

Serves 4

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