Tender on the inside, and crisp and crunchy on the edges, these zucchini fritters are perfectly cooked and so simple to make!
green onion - olive oil - eggs parmesan - flour - garlic - zucchini
To prep the zucchini, wash and trim off the ends. Using a box grater, grate the zucchini on the large holes.
Transfer to a bowl lined with a cheese cloth or a thick kitchen towel. Wrap the shredded zucchini up in the cloth and squeeze out as much moisture as possible.
Add the zucchini to a bowl with eggs, flour, parmesan cheese, green onion, garlic, salt, and pepper. Stir well to combine. Line a plate with a paper towel.
Heat oil in a large nonstick skillet over medium-high heat. Using a medium cookie scoop drop the zucchini mixture into the pan, and level with the back of a spatula.
Saute for 2-3 minutes per side or until golden brown. Remove onto the prepared plate to drain from excess oil, and serve with sour cream on the side.