Instructions
1. Prepare the Zucchini:
Grate the zucchinis using a box grater or food processor. After grating, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This is a crucial step to avoid soggy fritters.
2. Make the Fritter Mixture:
In a large bowl, combine the grated zucchini, salt, and pepper. Let it sit for about 5 minutes to allow the zucchini to release more moisture.
Add the flour, Parmesan cheese, eggs, fresh parsley, minced garlic, and oregano to the bowl. Mix everything together until you have a thick batter. The batter should be thick enough to hold its shape but not too dry.
3. Fry the Fritters:
Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Once the oil is hot, drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly with the back of the spoon. Don’t overcrowd the pan; work in batches if necessary.
Fry the fritters for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to flip them carefully and remove them once cooked.
4. Drain and Serve:
Transfer the fritters to a paper towel-lined plate to drain any excess oil.
Serve hot with a side of yogurt or tartar sauce for dipping, or simply enjoy them as is!