Zucchini Fritters - Little Sunny Kitchen

Prep Time 10

Cook Time 15

Total Time 25

To prep the zucchini, wash and trim off the ends. Using a box grater, grate the zucchini on the large holes (you can also use a food processor with the grater attachment if you have one).
Transfer to a bowl lined with a cheese cloth or a think 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.

Squeeze the Zucchini! I'm probably repeating myself, but it is VERY important that you get as much moisture out of the shredded zucchini as possible. The dryer it is, the better.
Work in Batches: You will be able to fit 4, maybe 5 fritters at a time in your skillet. Tent the plate holding the cooked fritters very loosely with foil, or hold them in a warm oven if needed. To be real, these are delicious served hot or at room temperature, so I don't stress too much about it!
Use a Non-Stick Skillet: You don't want to risk the zucchini mixture sticking to the pan, or you'll end up with a mess! A well-seasoned cast iron pan or your favorite coated non-stick pan will be perfect.
Watch the Temperature: If your pan gets too hot, you'll end up browning the outside of the fritters too quickly, and the inside won't cook. Medium to medium-high heat should be perfect.
Store leftovers in an airtight container in the fridge for 3-4 days.