Start by washing your zucchini thoroughly, then grate it using a medium shred. Transfer the grated zucchini to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible—this helps achieve that crispy exterior.
In a large mixing bowl, combine the drained zucchini with the beaten egg, all-purpose flour, minced garlic, chopped parsley, salt, and pepper. Mix everything thoroughly until the mixture is cohesive and holds together well.
Using your hands or a spoon, shape the mixture into small patties about 2 inches in diameter. Gently press them flat so they cook evenly and develop a crispy crust.
Preheat your skillet over medium heat and add about two tablespoons of neutral oil. When the oil is shimmering and bubbling gently, carefully place the patties in the pan, leaving space between each.
Fry the patties for about 3-4 minutes on each side, or until they turn a deep golden brown and crispy on the edges. You’ll hear a satisfying sizzle as they cook and smell that fragrant garlic and zucchini.
Once crispy and golden, transfer the patties to a paper towel-lined plate to drain any excess oil. Let them rest for a minute to firm up, then serve hot while they’re still crispy and fragrant.
