Step-by-Step Instructions

• Start by finely grating the two medium zucchinis using a box grater or a food processor, then transfer the grated zucchini into a clean kitchen towel. Gather the edges of the towel, twist, and squeeze to remove as much moisture as possible.
• Once the zucchini is well-drained, place it back in the mixing bowl and sprinkle with one teaspoon of sea salt. Allow it to sit for about 10 minutes.
• After letting the zucchini rest, add half a cup of all-purpose flour, half a cup of freshly grated Parmesan cheese, and half a cup of shredded mozzarella cheese to the bowl. Add two lightly beaten large eggs, two finely sliced green onions, two minced garlic cloves, half a teaspoon of freshly ground black pepper, and optional crushed red pepper flakes. Stir until everything is evenly combined.
• Preheat a non-stick skillet over medium heat for about 2 minutes, then drizzle in olive oil to coat the bottom of the skillet.
• Using a heaping tablespoon, scoop out the zucchini mixture, gently shape it into fritters, and place them in the skillet. Cook each fritter for about 3–4 minutes on one side until golden brown and crispy, then flip to cook for another 3–4 minutes.
• Once cooked, transfer the fritters to a plate lined with paper towels to absorb excess oil. Repeat with remaining mixture until all fritters are cooked.