3-4cupszucchini sliced thinly on mandolin and cut into thin strips, about 2 small zucchini or 1 large- 8-10 ounces
2eggs, beaten
1shallot, diced (1/4 cup or so; can also use yellow onion)
½cupAP or whole wheat pastry flour, gluten free substitute: ¼ cup tapioca + 2 tablespoons coconut flour
½cupgrated Parmesan
1/4cup-1/2 cup shredded mozzarella, I’ve done both- go for the 1/2 cup if you want a very cheesy fritter; 1/4 cup has a more subtle flavor
1/2teaspoonsea salt
2-4tablespoonshigh heat neutral oil, grapeseed, avocado, or canola oil
Instructions
Slice zucchini into super thin matchsticks. Place in a colander and sprinkle generously with salt (about a heaping 1/4 teaspoon). Cover with paper towels, place a few cans or another type of heavy-ish weight on top, and let sit for 30-120 minutes- you should see about a tablespoon of water or so drain out of the colander.
Add eggs into a medium to large bowl. Whisk until beaten.
Lightly pat zucchini with paper towel to remove any excess moisture; add to the bowl with the eggs, along with all remaining ingredients (shallot, flour, parmesan, mozzarella, and salt). Using your hands or a spatula, combine until well mixed.
Use the widest skillet you have for this- place it over medium heat and add in enough oil to generously coat the bottom.
Using your hands (or a measuring cup), scoop out about 1/4-1/3 cup of the mixture. Flatten into a patty with your hands (don’t worry about making it too flat- you can flatten it more with a spatula once it’s in the pan) and place onto skillet. It should immediately sizzle. Press down lightly with spatula to spread it out and make it thinner if desired. Let sit until brown on one side, about 2-3 minutes. Add in about 4 or so more fritters in the pan at the same time (as much as you can without overcrowding the pan).
Flip and repeat on other side. Once done cooking, place on a plate lined with a paper towel to absorb any excess oil. Repeat with other fritters. Repeat a second batch until all batter is used.