Egyptian Zucchini & Herb Fritters

Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much excess water as possible.

In a large mixing bowl, whisk the eggs until well combined.

Add the squeezed grated zucchini, chopped fresh parsley, chopped green onions, ground cumin, baking powder, salt, and black pepper to the bowl with the eggs. Mix thoroughly.

Gradually add the all-purpose flour to the mixture, stirring until just combined. Be careful not to overmix the batter.

Heat the olive oil in a large non-stick skillet over medium heat.

Drop spoonfuls of the batter into the hot skillet, using about 2-3 tablespoons per fritter. Gently flatten each fritter slightly with the back of the spoon.

Cook the fritters for 3-4 minutes per side, or until they are golden brown and cooked through in the center.

Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.

Serve the Egyptian Zucchini & Herb Fritters warm, optionally with a side of plain yogurt or a fresh salad.