Crispy Parmesan Zucchini Fritters

Ingredients

• 2 cups shredded zucchini
• 2 cups shredded carrots
• 2 cloves garlic, grated
• 2/3 cup all-purpose flour
• 1/3 cup grated parmesan
• 2 eggs, lightly beaten
• 1/3 cup sliced scallions (green and white parts)
• Salt and pepper
• 2 tablespoons olive oil
• Sour cream or Greek yogurt, for serving

Steps

1. Put the zucchini in a colander, sprinkle with a pinch of salt, and let it drain 10 minutes. Squeeze out as much water as you can with your hands.
2. In a large bowl, mix the zucchini, carrots, garlic, flour, parmesan, eggs, scallions, salt, and pepper.
3. Line a plate with paper towels. Heat the oil in a large skillet over medium-high heat.
4. Scoop mounds of the mixture into the pan and flatten them a little. Don't crowd the pan; cook in batches.
5. Cook 2–3 minutes, flip, and cook 1–2 minutes more until golden and crispy. Drain on the paper towels and sprinkle with salt.
6. Serve hot with sour cream or Greek yogurt.