Crispy Zucchini Parmesan

Ingredients

2 zucchinis
4 eggs
Salt, to taste
Black pepper, to taste
Dried parsley, to taste
50 g cheese (grated)
100 g breadcrumbs
70 g flour
Sunflower oil (for frying)

Directions

Prepare the Zucchinis:
Wash and grate the zucchinis. Place the grated zucchinis in a colander, sprinkle with a little salt, and let them sit for about 10 minutes to draw out excess moisture. Afterward, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

Mix the Ingredients:
In a large mixing bowl, beat the 4 eggs. Add the grated zucchini, a pinch of salt, black pepper, and dried parsley to taste. Mix well.
Stir in the grated cheese, 70 g of flour, and 50 g of breadcrumbs until the mixture is well combined.

Form the Fritters:
Take a spoonful of the zucchini mixture and form it into a small patty. Dredge the patty in the remaining breadcrumbs to coat evenly. Repeat with the rest of the mixture.

Fry the Fritters:
In a large skillet, heat a generous amount of sunflower oil over medium heat.
Once the oil is hot, carefully place the patties in the skillet. Fry the fritters in batches, ensuring not to overcrowd the pan.

Cook each fritter for about 3-4 minutes on each side, or until golden brown and crispy.

Drain and Serve:
Once the fritters are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the crispy zucchini parmesan fritters warm, with your favorite dipping sauce if desired.