1 lb. zucchini, grated2 tsp. kosher salt ½ cup minced flat-leaf parsley ½ cup grated Pecorino Romano cheese ½ cup dried bread crumbs 1 medium yellow onion, grated1 egg, beatenFreshly ground black pepper, to tastePinch of cayenne, to taste
Olive oil or canola oil, for frying
This dish is inspired by the Creten meze dish Kolokitho Keftedes
Mix zucchini and salt in a strainer; set a weighted plate on top; let drain for 30 minutes. Transfer zucchini to a cheese cloth; squeeze out liquid. Mix zucchini, parsley, cheese, bread crumbs, onions, and egg in a bowl. Season with pepper and cayenne; divide mixture into 12 balls. Press balls into ¾”-thick patties.
Pour oil into a 4-qt. pot to a depth of 2″; heat over medium-high heat until a deep-fry thermometer reads 315°. Working in 2 batches, fry patties until browned and crisp, 5–6 minutes. Using a slotted spoon, transfer fritters to paper towels.
Adapted from Saveur