Preparation Steps

• Place the shredded zucchini in a colander, sprinkle with 0.5 teaspoon kosher salt, toss, and let sit for 10 minutes to draw out moisture.
• Wrap the zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
• In a bowl, whisk the eggs. Stir in the squeezed zucchini, flour, Parmesan, scallions, garlic, baking powder, black pepper, and 0.25 teaspoon kosher salt until just combined.
• Heat 1.5 tablespoons olive oil in a large nonstick skillet over medium heat.
• Scoop batter using a 0.25-cup measure for each fritter, placing mounds into the skillet and flattening gently with a spatula.
• Cook until deep golden and crisp, about 3 to 4 minutes per side, adjusting heat as needed. Repeat with remaining batter, adding the remaining oil between batches.
• Drain on a paper towel–lined plate and serve warm. Add a squeeze of lemon or a dollop of sour cream if desired.