Prepare the Zucchini

Grate 2 cups of zucchini using a box grater or food processor.

Transfer to a colander, sprinkle lightly with salt, and let sit for 10 minutes.

Using a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible to prevent soggy patties.

Make the Batter

In a large bowl, combine:

Drained zucchini

2 beaten eggs

¼ cup chopped onion

½ cup all-purpose flour

½ cup grated Parmesan cheese

½ cup shredded Mozzarella cheese

Add salt to taste

Stir until fully combined and evenly mixed.

Heat the Oil

In a large skillet, heat 2 tablespoons vegetable oil over medium-high heat.

Test the oil with a small drop of batter—if it sizzles, it’s ready.

Cook the Patties

Scoop heaping tablespoons of the mixture and drop into the skillet.

Use a spatula to gently flatten each scoop into a patty shape, about ½ inch thick.

Cook each side for 3–4 minutes, or until golden brown and crispy.

Transfer to a paper towel-lined plate to absorb excess oil.

Serve

Serve hot, garnished with fresh herbs, a sprinkle of Parmesan, or a dollop of Greek yogurt or sour cream.