Ingredients:

  • 2 cups (280g) zucchini, grated
  • 2 cups (280g) yellow summer squash, grated
  • 1 tsp (6g) kosher salt
  • 1 large (50g) egg, lightly beaten
  • 1/4 cup (30g) almond flour
  • 1/4 cup (25g) Parmesan cheese, finely grated
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Grate the zucchini and yellow squash into a large bowl.
  2. Sprinkle the grated vegetables with 1 tsp (6g) of salt, toss well, and let sit for 10 minutes.
  3. Transfer the salted squash to a cheesecloth or kitchen towel. Twist and squeeze firmly until no more liquid drips out.
  4. In a clean bowl, combine the squeezed squash, beaten egg, flour, Parmesan, garlic powder, pepper, and parsley.
  5. Fold the ingredients together until just combined, avoiding overmixing.
  6. Heat olive oil in a skillet over medium-high heat until it shimmers.
  7. Scoop approximately 1/4 cup (60ml) of batter per fritter into the pan and flatten gently with a spatula.
  8. Sear for 3–4 minutes per side until the edges are mahogany-brown and the fritter releases easily from the pan.