Zucchini Fritters

 Tasty and a different way to use up lots of zucchini.  

Zucchini Fritters

3-6 Tbsp. canola oil

2 cups shredded zucchini, squeezed dry (about 2 large zucchini or 1½ pounds)

1 cup Panko bread crumbs

2 eggs

¼ cup fresh grated Parmesan cheese - or finely shredded Parmesan cheese

¼ cup finely shredded Mozzarella cheese

2 garlic cloves

onion flakes to taste

salt and pepper to taste

Shred or grate the zucchini (with large holes, not finely shredded).  Let it sit in a colander and salt it.  It will drain some liquid.  After 20-30 minutes come back and squeeze as much liquid as you can from it.  Let it sit and then squeeze more liquid out.  

Transfer squeezed zucchini into mixing bowl and add all remaining ingredients.  Mix well.  

Preheat large skillet over medium heat and then lower the temperature a bit.  Add oil and heat.  Use an ice cream or cookie scoop to scoop out even amounts of the zucchini mixture.  Shape into balls with your hands then lightly press down to create fritters.  Add them to the hot oil and cook for 4-6 minutes on each side, depending on their size.  Try to flip only one time to prevent breakage.  When they are browned and cooked through, remove to a paper towel lined plate.  Serve immediately.  

If you make more than one batch at a time, you may need to add more oil between batches.  

Note - I was able to reheat these fairly successfully the next day by putting them in the Air Fryer for about 1 minute.  Not as good as fresh out of the skillet, but decent enough to finish them off.  

I served these with the Italian Marinated Chicken.