Ingredients:

  • 2 medium zucchinis (approx. 1 lb)
  • 1/2 tsp salt
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 2 green onions, finely sliced
  • 2 tbsp avocado oil

Instructions:

  1. Grate 2 medium zucchinis (approx. 1 lb). Use the large side of your box grater for consistent shreds.
  2. Toss with 1/2 tsp salt. Note: This draws out the water through osmosis.
  3. Wait 10 minutes. Allow the salt to work its magic until the zucchini looks wet and slumped.
  4. Wring dry. Place shreds in a towel and squeeze until no more liquid drips out.
  5. Mix the batter. Combine the dry zucchini with 1 large egg, 1/4 cup flour, 1/4 cup Parmesan, 1/2 tsp garlic powder, and 2 sliced green onions.
  6. Preheat the pan. Add 2 tbsp avocado oil to a large skillet over medium heat until the oil shimmers.
  7. Scoop the batter. Place 2 tablespoon mounds into the pan and flatten slightly with a spatula.
  8. Fry 3-4 minutes. Cook until the bottom is deep golden and the edges are firm.
  9. Flip and repeat. Cook the other side for 3 minutes until both sides are crackling and brown.
  10. Drain and serve. Place on a wire rack or paper towel to maintain the crunch.