Grate the zucchini into a large colander, sprinkle generously with salt, and set in the sink to drain 30 minutes.
A good deal of water will come off.
Drain and squeeze the zucchini dry in a clean tea towel before proceeding.
Combine the zucchini with the remaining ingredients and mix thoroughly.
Taste and check the seasonings.
Shape into small fritters and fry in batches in olive oil.
Transfer the cooked fritters to a platter in the oven, as you go, to keep them warm for serving.
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