1 1/4 to 1 1/2 pounds zucchini, unpeeled, finely grated

1 cup all-purpose flour

1 1/2 teaspoons baking powder

2 teaspoons granulated sugar

2 teaspoons plus a pinch of kosher salt

2 large eggs, separated

1/3 cup whole milk

1 tablespoon unsalted butter or margarine, melted

Vegetable oil or solid vegetable shortening, for deep-frying

1/3 cup freshly grated Parmesan cheese



Spread the grated zucchini on ink-free paper towels to drain, about 10 minutes.

Stir the flour, baking powder, sugar, and the 2 teaspoons salt together in a large bowl.

Beat the egg yolks well in a separate bowl. Stir in the milk and melted butter.

Beat the egg whites with an electric mixer on medium-high speed until foamy. Add the pinch of salt, increase the speed to high, and beat until stiff peaks form.

Stir the egg yolk mixture and the drained zucchini into the flour mixture. Carefully fold in the beaten egg whites.

Pour oil to a depth of 1 to 2 inches in a deep-fryer or a large, deep frying pan. Heat the oil to 375°F.

Carefully drop the batter, 1 tablespoon at a time, into the hot oil. (Do not crowd the pan, or the temperature of the oil will decrease and the fritters will be soggy.) Fry, turning once, until golden brown all over, about 3 minutes. As they are cooked, use a slotted spoon to transfer the fritters to a wire rack lined with ink-free paper towels to drain. Continue frying until all the batter is used.

To serve, shake the fritters in a paper bag with the Parmesan cheese. Serve hot.


Variation: Instead of the Parmesan cheese, serve the fritters with ranch or blue cheese dressing.