Panko Parmesan Zucchini Fritters

 I figured making fritters was a great way to get kids to eat vegetables, so I pulled up this panko parmesan zucchini fritter recipe. While I think the panko was a good addition for extra crispiness, I’m not sure the parmesan was what I was looking for. It turns out that the kids weren’t fond of this, so maybe I’ll stick with something more traditional next time. But they came out pretty! 

2 medium zucchini (about 1 lb. total) 

¾ tsp. kosher salt, divided 

1 Tbsp. finely chopped fresh basil leaves 

1 Tbsp. finely chopped fresh parsley leaves 

1 clove garlic 

2 large eggs 

2 ½ oz. freshly grated parmesan cheese, plus more for serving 

½ cup lactose-free whole milk 

½ cup all-purpose flour 

½ cup panko breadcrumbs 

¼ tsp. freshly ground black pepper 

3 Tbsp. canola or grapeseed oil, divided 

flaky salt, for serving 

Grate 2 medium zucchini on the large holes of a box grater. Place in a colander set over a large bowl. Sprinkle with ½ teaspoon of the kosher salt and toss to combine. Let drain for 15 minutes. 

Meanwhile, prepare the following, adding to a large bowl as you go: Finely chop until you have 1 tablespoon fresh basil leaves and 1 tablespoon fresh parsley leaves. Grate 1 garlic clove. Finely grate 2 ½ ounces parmesan cheese (about ¾ cup). Add 2 large eggs and ½ cup whole milk and mix until well combined. 

When the zucchini is ready, press on it with your hands or a wooden spoon to push out some of the liquid. Transfer the zucchini to a clean kitchen towel, wrap it up, and squeeze out as much water as you can to get it as dry as possible. You should have about 1 ½ cups. 

Add the zucchini, ½ cup all-purpose flour, ½ cup panko breadcrumbs, remaining ¼ teaspoon kosher salt, and ¼ teaspoon black pepper to the bowl. Stir until the batter just comes together. 

Heat 1 tablespoon of the canola oil in a large frying pan or cast-iron skillet over medium heat until shimmering. Drop 4 (¼-cup) portions of the batter into the pan. Press each portion down lightly with the bottom of the measuring cup to flatten slightly. Cook until golden-brown on the bottom, 2 to 3 minutes. Flip and cook until the second side is golden-brown, 2 to 3 minutes more. 

Transfer to a paper towel-lined plate. Repeat frying the remaining fritters, adding 1 tablespoon canola oil to the pan between batches. Garnish with flaky salt and more grated parmesan before serving.