Step 1: Grate and Drain the Zucchini

• Grate zucchini using a box grater and place it in a colander. Sprinkle with salt and let sit for 10 minutes.
• After resting, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. This step is critical for crispy fritters.

Step 2: Make the Batter

• Transfer drained zucchini to a large bowl. Add eggs, flour, Parmesan cheese, garlic, pepper, and paprika.
• Mix until just combined. The mixture should be thick but scoopable.

Step 3: Heat the Pan

• Heat olive oil in a large skillet over medium heat. Make sure the oil is hot before adding the batter.

Step 4: Cook the Fritters

• Scoop about 2 tablespoons of batter per fritter into the pan. Gently flatten with a spatula.
• Cook for 3–4 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
• Transfer to a plate lined with paper towels.

How to Make the Lemon Yogurt Sauce

• In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, olive oil, garlic, and salt.
• Taste and adjust seasoning. Chill for 10–15 minutes for best flavor.

Alternative Cooking Methods

Baked Zucchini Fritters

• Preheat oven to 400°F (200°C)
• Line a baking sheet with parchment
• Brush fritters lightly with oil
• Bake for 20–25 minutes, flipping halfway

Air Fryer Zucchini Fritters

• Preheat air fryer to 375°F (190°C)
• Spray basket lightly with oil
• Cook for 10–12 minutes, flipping halfway