Ingredients:

  • 2 lbs zucchini, grated
  • 1 tsp kosher salt
  • 1/2 cup all-purpose flour
  • 1/2 cup Panko or Italian breadcrumbs
  • 2 large eggs, lightly beaten
  • 3/4 cup Parmigiano-Reggiano, freshly grated
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil, chiffonade
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/4 cup extra virgin olive oil

Instructions:

  1. Place the grated zucchini in a colander and toss with 1 tsp of salt. Let it rest for 10 minutes to draw out moisture.
  2. Wrap the zucchini in a clean kitchen towel and squeeze firmly over the sink until no more water drips and the zucchini feels like a damp sponge.
  3. In a large bowl, combine the squeezed zucchini, minced garlic, and fresh basil. Stir in the beaten eggs until the zucchini is evenly coated.
  4. Gently fold in the Parmigiano-Reggiano, flour, breadcrumbs, pepper, and red pepper flakes. Mix until just combined.
  5. Heat olive oil in a skillet over medium-high heat. Form the mixture into patties and sear until golden brown and crispy on both sides.