My family kept raving about how delicious these treats were. I’ll prepare a larger batch next time.

Place the grated zucchini in a colander and sprinkle with salt. Let it sit for about 10 minutes to draw out excess moisture.

After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible from the zucchini.

In a large bowl, combine the drained zucchini, flour, Parmesan cheese, egg, garlic, black pepper, baking powder, and parsley. Mix until well combined.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly with the back of the spoon.

Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy.

Remove the fritters from the skillet and drain on paper towels to remove excess oil.

Serve warm with your choice of dipping sauce.

For a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free flour blend. You can also add a pinch of cayenne pepper or some chopped jalapeños to the batter for a spicy kick. If you prefer a cheesy twist, try adding some shredded cheddar or mozzarella to the mix. For a healthier option, you can bake the fritters in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through, instead of frying them.