2 medium zucchinis (about 2 cups grated)

1 teaspoon salt

1 large egg

¼ cup gluten-free flour (for a GF option)

2 tablespoons grated Parmesan cheese (optional)

2 cloves garlic, minced

¼ teaspoon black pepper

¼ teaspoon paprika or chili powder (optional for spice)

2 tablespoons chopped fresh parsley or dill

3 tablespoons olive oil (for frying)

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Prepare the Zucchini: Grate the zucchinis and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
Make the Batter: In a large bowl, combine the grated zucchini, salt, egg, gluten-free flour, Parmesan (if using), minced garlic, black pepper, paprika or chili powder, and fresh herbs. Mix until the batter is well combined.
Heat the Oil: In a large skillet, heat the olive oil over medium heat. Scoop small spoonfuls of the zucchini mixture into the skillet and flatten slightly with the back of the spoon to form round patties.
Cook the Fritters: Fry for 2-3 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.
Drain and Serve: Place the cooked fritters on a paper towel-lined plate to remove excess oil. Serve immediately with your favorite dipping sauce or as a side dish.

For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use dairy-free cheese or omit the cheese.

For a lighter option, bake the fritters at 400°F (200°C) for 15-20 minutes, flipping halfway through.

You can adjust the spice level by adding more chili powder or fresh chopped chili peppers.