Grate zucchini on a box grater, on the side with larger holes, and transfer grated zucchini into a mesh bag or cheese cloth. Squeeze out as much liquid as you can.
Transfer squeezed zucchini into a mixing bowl and add remaining ingredients. Mix well until all ingredients are thoroughly incorporated.
Preheat a large cooking pan over medium heat and lower the temperature a little bit. Add oil and use an ice cream scoop (or a smaller scoop) to scoop out even amounts of zucchini mixture. Gently shape the fritters with your hands and place into the cooking pan.
Cook for 4-6 minutes on each side, depending on the size of the fritters. Try to only flip once so there is less chance of them breaking apart.
Note: if cooking more than one batch of fritters at a time, you many need to add a little more oil to the pan between batches.
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Notes
Gluten Free Note:Absolutely! Zucchini fritters are very easy to make gluten-free just by substituting bread crumbs. Use gluten-free bread crumbs and preferably ones that resemble Panko in consistency. The 4C brand of plain bread crumbs is the one that closest resembles Panko.
Squeeze out the zucchini: Make sure to squeeze out as much liquid as you can before mixing zucchini with remaining ingredients. Too much moisture will lead so soggier fritters.
Fritters Falling Apart? This happens when there is not enough binder in the mix. I like to use Panko bread crumbs, 2 eggs, and cheese as binders. Fritters can also fall apart if they’re stuck to the pan. Make sure to use enough oil, don’t flip too soon or too much, or you can use a non-stick cooking pan.