Zucchini Fritters

Instructions

1. Step 1

   Place the grated zucchini in a colander and toss it with ⅝ tsp (4 gr) of the salt. Let it drain for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 gr Fine Salt, 600.0 gr Zucchini

   Cookware: colander

2. Step 2

   Transfer the zucchini to a clean kitchen towel, gather the edges, and squeeze firmly over the sink until very little liquid comes out.

   Cookware: kitchen towel

3. Step 3

   Combine the drained zucchini, beaten eggs, flour, Parmesan, scallions, garlic, baking powder, black pepper, and the remaining ⅜ tsp (2 gr) salt in a large mixing bowl. Stir just until evenly mixed.

   Ingredients used: 80.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 2.0 piece Egg, 2.0 gr Fine Salt, 6.0 gr Garlic, 1.0 gr Ground Black Pepper, 50.0 gr Parmesan Cheese, 30.0 gr Scallion

   Cookware: mixing bowl

4. Step 4

   Heat the vegetable oil in a large skillet over medium heat until it shimmers.

   Timer: 2 min (fixed)

   Ingredients used: 45.0 ml Vegetable Oil

   Cookware: skillet

5. Step 5

   Working in two batches, portion four fritters into the skillet and flatten each to about 1 cm thick. Cook for 3 to 4 minutes per side, until deep golden and the centers reach 74°C.

   Timer: 14 min (fixed)

   Cookware: skillet, spatula

6. Step 6

   Transfer the cooked fritters to a paper-towel-lined plate to drain briefly, then serve hot.

   Cookware: paper towels, plate, spatula