Zucchini Fritters

Method

1. 1Grate the zucchini on the large holes of a box grater. Transfer to a colander, toss with the salt, and let sit for 10 to 15 minutes. The salt draws out the moisture.
2. 2Now squeeze — really squeeze. Take handfuls and press over the sink as hard as you can. A clean kitchen towel works even better: pile the zucchini in the center, wrap it up, and twist both ends in opposite directions over the sink. You should get close to a cup of liquid out of 500g of zucchini. If you don't, squeeze more.
3. 3In a large bowl, beat the eggs. Add the drained zucchini, grated parmesan, flour, sliced scallions, minced garlic, lemon zest, and pepper. Mix until combined. The batter should hold its shape when pressed into a patty — if it looks wet and loose, add another tablespoon of flour.
4. 4Heat the oil in a large skillet (cast iron is best) over medium-high heat. The oil needs to be properly hot before anything goes in — test with a small drop of batter, it should sizzle immediately.
5. 5Scoop about 3 tablespoons of batter per fritter into the pan, spacing them apart. Press down gently with a spatula to flatten to about 1 cm thick. Cook without moving for 3 minutes until the bottom is golden and a crust has formed. Flip and cook the other side for 2 to 3 minutes.
6. 6Transfer to a plate lined with paper towels. Cook in batches — do not crowd the pan. Serve hot with sour cream, Greek yogurt, or tzatziki.