Zucchini Fritters

Ingredients:

• 2 medium zucchinis (grated)
• 1/2 small onion (finely chopped or grated)
• 1/2 cup all-purpose flour (or chickpea flour for a gluten-free option)
• 1/4 cup grated Parmesan cheese (optional, skip for vegan option)
• 1 large egg (or flaxseed egg for vegan: 1 tbsp flaxseed meal + 3 tbsp water)
• 1 clove garlic (minced)
• 1/2 tsp baking powder
• Salt and pepper to taste
• 1/2 tsp dried herbs (like oregano or thyme)
• 1/4 cup fresh parsley (chopped)
• Olive oil for frying

Instructions:

1. Prep the zucchini:
   • Grate the zucchinis using a box grater. Place them in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. This step is important to avoid soggy fritters.
2. Combine ingredients:
   • In a large mixing bowl, combine the grated zucchini, chopped onion, minced garlic, egg (or flaxseed egg), flour, Parmesan (if using), baking powder, parsley, dried herbs, salt, and pepper. Stir everything together until well combined. The mixture should hold together; if it’s too wet, add a bit more flour.
3. Shape the fritters:
   • Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the zucchini mixture for each fritter and shape them into small patties.
4. Cook the fritters:
   • Place the patties into the hot skillet. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.
5. Drain and serve:
   • Remove the fritters from the skillet and place them on a paper towel-lined plate to absorb excess oil. Serve warm, garnished with extra parsley, and with a side of Greek yogurt, sour cream, or a dipping sauce of your choice.