Shred zucchini (I keep the skin on) and place on a paper towel. Form a pouch with zucchini inside. Squeeze as much moisture as possible. I do this over the sink.
Place shredded zucchini in a large mixing bowl. Add remaining ingredients and stir well.
Heat up oil in a skillet.
Using a spring ice cream scoop (or two tablespoons), form fritters in a pan and fry for 3 to 4 minutes on each side or until golden brown. Fry 3 to 4 fritters at a time, depending on the size of your skillet.
Remove from pan. Cool slightly, then serve.
For the best crispy fritters, keep the fritters about 1/4″ thick.
Use breadcrumbs in place of flour for extra crispy fritters!
Vegetable fritters can be frozen after cooking. Cool them completely, then place them in a freezer-safe container or bag and freeze for up to 2 months.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.