My mom made something like this when we were kids, that we called zucchini pancakes. I don't think it had the Parmesan cheese in it though. We would douse those in malt vinegar and gobble them up. It's been decades since I've had her version, and had actually forgotten about them until this tasty treat popped up online.
For the record, I'm doubling their recipe here because that's how I made them and we ate every last one.
8 C. grated zucchini (one medium-large and one regular sized zucchini got me there)
1 tsp. salt
1/2 C. Parmesan cheese
1/2 C. sliced green onions
1/4 tsp. pepper
1 tsp minced garlic
4 Tbsp. flour
1 egg + 1 egg white
Olive oil
Place shredded zucchini in a strainer over a bowl or in sink. Toss with salt and let sit for 10-15 minutes, stirring occasionally. Press zucchini down with hands to expel liquid through strainer. Transfer zucchini to several layers of paper towels and place another layer of paper towels on top of it. Press and squeeze to remove as much moisture as possible.
Place zucchini in a bowl and add remaining ingredients. Toss together.
Heat a large, non-stick skillet to medium-high heat. Add enough olive oil to coat the pan. Drop zucchini batter by 2-tablespoons full (I used an ice cream scoop) into pan and lightly spread/flatten. Cook for 2-3 minutes until golden brown and crisp on one side and then flip. Continue cooking until golden and then transfer to a wire rack with a paper towel on it. *note cooking time greatly varies due to pan type, stove, etc. Go by color and cook until they’re nice and golden-crisp.
Nutritional Info (per 1 fritter): Cal: 27, Fat: 1, Carb: 2, Pro: 2, Fib: 0
