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Grate zucchini using a box grater. Grate on the diagonal so you get long strands.
Place in a bowl and sprinkle with salt. Mix, then leave for 10 minutes+.
Squeeze out excess water using hands (or bundle up tea towel) then place zucchini in a bowl.
Preheat oven to 200F/100C (for keeping fritters warm). Place rack on tray (helps keep crispy)
Add egg, green onions, parmesan and garlic into the zucchini bowl. Mix to combine.
Scatter over flour and baking powder (don't dump in one spot), and add pinch of pepper. Mix until flour is just incorporated - batter should be thick but soft (see video, Note 1).
Heat 2 tbsp oil in a non stick pan over medium high heat (or medium if stove is strong). Drop 1/4 cup batter in the pan (ice cream scoop is perfect). Do 3 or 4 mounds.
Flatten lightly with spatula to about 1cm / 4/5" thick.
Cook for 3 minutes until underside is deep golden (adjust heat if browning too quickly). Flip and cook the other side for 3 minutes. Transfer to tray and place in oven to keep warm.
Repeat with remaining batter.
Serve immediately with a dollop of yoghurt or sour cream and garnish of extra green onions if desired.