Crispy Zucchini Fritters

Step 1: Grate the zucchini with a box grater, grating diagonally to make long strands.

Step 2: Put the zucchini in a bowl and sprinkle with the salt. Mix, then leave for at least 10 minutes.

Step 3: Squeeze out the excess water by hand or bundle the zucchini in a tea towel and squeeze. Transfer the zucchini to a bowl.

Step 4: Preheat the oven to 200°F/100°C to keep the fritters warm. Place a rack on a tray to help keep them crisp.

Step 5: Add the egg, green onions, Parmesan, and garlic to the bowl with the zucchini. Mix to combine.

Step 6: Scatter the flour and baking powder over the mixture rather than adding them in one spot, then add the pepper. Mix just until the flour is incorporated. The batter should be thick but soft.

Step 7: Heat 2 tablespoons of the oil in a nonstick pan over medium-high heat, or medium heat if your stove runs hot. Drop 1/4 cup of batter into the pan for each fritter, making 3 or 4 mounds.

Tip: An ice cream scoop works well for portioning the batter.

Step 8: Lightly flatten each mound with a spatula to about 1 cm/4/5 inch thick.

Step 9: Cook for 3 minutes, until the underside is deep golden; adjust the heat if the fritters brown too quickly. Flip and cook the other side for 3 minutes. Transfer the fritters to the prepared tray and keep them warm in the oven.

Step 10: Repeat with the remaining batter.

Step 11: Serve immediately with a dollop of yogurt or sour cream and extra green onions, if desired.