Step 1: Prep the Zucchini (10 minutes)

• Shred the zucchini using a box grater or food processor.

• Toss shredded zucchini with ½ tsp salt in a colander over the sink. Let it sit 10 minutes to draw out moisture.

• Then, transfer zucchini to a clean kitchen towel or nut milk bag and squeeze hard to remove as much liquid as possible. (Trust me—this step is key for crisp fritters!)

Step 2: Make the Batter (2 minutes)

• In a large bowl, combine the squeezed zucchini, flour, beaten eggs, cheese, chives, pepper, and a pinch of salt. Mix gently just until combined—avoid overmixing!

• The batter should clump when pressed. If it’s too wet, add 1 tbsp more flour.

Step 3: Fry the Fritters (10 minutes)

• Heat 2 tablespoons oil in a non-stick skillet over medium heat.

• Once the oil shimmers (but doesn’t smoke), spoon ¼ cup mounds of batter into the pan. Flatten slightly with a spoon. Don’t crowd the pan—3 or 4 fritters at a time.

• Cook for 3-4 minutes per side until golden brown and crisp. Wait for the edges to look lacy before flipping to avoid breakage.

• Drain cooked fritters on paper towels. Repeat with remaining batter, adding oil as needed.

Step 4: Serve & Enjoy

• Garnish with extra chives and serve immediately for the crispiest bite.

• Pro tip: Keep finished fritters warm on a wire rack in a 200°F oven to prevent sogginess.