Begin by grating the zucchinis on the coarse side of your box grater. Transfer the shredded zucchini to a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial for crispy fritters.
Finely chop the fresh herbs and the small yellow onion. In a large mixing bowl, combine the grated zucchini, chopped herbs, onion, and the beaten egg. Stir until evenly mixed.
Add the all-purpose flour, salt, and a generous grind of pepper to the bowl. Fold everything together until you get a slightly sticky, cohesive batter.
Heat the neutral oil in a large skillet over medium heat until shimmering and hot, about 160°C (320°F). To test if it's ready, drop a small spoonful of batter—if it sizzles and bubbles gently, you're good to go.
Scoop about two tablespoons of batter for each fritter and gently shape them into small patties. Carefully place them in the hot oil, pressing down slightly with your spatula to flatten. Fry in batches, making sure not to crowd the pan.
Cook each side for about 3-4 minutes, or until they turn a deep golden brown and crispy around the edges. Use your spatula to flip carefully, ensuring even browning.
Once golden and crispy, transfer the fritters to paper towels to drain any excess oil. Rest for a minute or two to crisp up further.
Serve the zucchini fritters warm, garnished with extra herbs or a squeeze of lemon. They’re delicious on their own or with a dollop of yogurt or sour cream.
