Instructions

1. Prepare the Zucchinis: Grate the zucchinis using a box grater or a food processor with a grating attachment. Place the grated zucchini in a colander, sprinkle with 1/2 teaspoon of salt, and let it sit for about 10 minutes. This will help draw out excess moisture.
2. Squeeze Out Excess Moisture: After the zucchini has rested, use your hands to squeeze out as much moisture as possible. You can do this by pressing the grated zucchini against the sides of the colander or by using a clean kitchen towel.
3. Mix the Ingredients: In a large mixing bowl, combine the squeezed zucchini, grated Parmesan cheese, breadcrumbs, chopped fresh herbs, chopped onion, minced garlic, beaten egg, and black pepper. Mix everything together until well combined.
   Form the Fritters: Heat a few tablespoons of vegetable oil in a skillet over medium-high heat. Take a small handful of the zucchini mixture and form it into a patty, about 2-3 inches in diameter. Place the patty in the hot oil, pressing it down slightly with a spatula to flatten it. Repeat with more of the mixture, making sure not to overcrowd the skillet.
4. Fry the Fritters: Fry the zucchini fritters for about 2-3 minutes on each side or until they are golden brown and crispy. You may need to add more oil as you go if the skillet becomes dry.
5. Drain and Serve: Once the fritters are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
   Serve: Serve the zucchini fritters hot as an appetizer, side dish, or even as a light main course. They are delicious on their own or with a dollop of sour cream or Greek yogurt for dipping.