Makes 8-9 fritters
3 cups grated zucchini, grated (about 2-3 zucchini)
1 teaspoon salt
1/4 cup all-purpose flour OR buckwheat flour
1/4 cup grated Parmesan OR 1 TBSP nutritional yeast
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. Or just use your hands to squeeze out as much water as possible.
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Serve immediately. We served it with a green salad, sliced tomatoes and some bread & butter pickle.