Salting the grated zucchini helps draw out the excess moisture before squeezing it dry — this step is the trick that keeps these golden brown fritters from becoming soggy.
Grate the zucchini into a colander in the sink; toss with 2 teaspoons salt. Let sit for 10 minutes, then squeeze out the liquid.
In a bowl, stir to combine the zucchini, scallions, parsley, dill, egg, Parmesan and flour.
Heat a thin layer of olive oil in a pan over medium to medium-high heat. Drop spoonfuls of the zucchini batter into the skillet and pan-fry, flattening with a spatula, until golden-brown in spots, 3 to 4 minutes per side. Drain on paper towels and season with salt.
Tools You May Need
Photograph by Antonis Achilleos
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.