🔹 Prepare the Zucchini
Wash the zucchinis thoroughly. Grate them using a box grater or food processor. Place the grated zucchini in a bowl and sprinkle with 1 teaspoon of salt. This step helps draw out moisture, ensuring crispier fritters.

🔹 Squeeze Out Moisture
Let the salted zucchini sit for about 10 minutes. Then, using a clean kitchen towel or cheesecloth, squeeze out as much liquid as possible. Don’t skip this—it’s key to avoiding soggy fritters.

🔹 Combine the Ingredients
In a large bowl, mix the drained zucchini with flour, grated Parmesan cheese, eggs, minced garlic, black pepper, and oregano. Stir well until fully combined. Each ingredient adds flavor and texture.

🔹 Heat the Oil
Pour about ¼ inch of oil into a large skillet and heat it over medium. To test the oil, drop a small bit of batter into the pan—if it sizzles quickly, it’s ready.

🔹 Form the Fritters
Scoop the mixture with a tablespoon and press it gently into flat rounds. Carefully place the fritters in the hot oil. Avoid overcrowding—cook in batches if needed.

🔹 Fry Until Golden
Fry each side for about 3–4 minutes or until golden brown. Flip them carefully with a spatula to keep them intact.

🔹 Drain the Fritters
Transfer the cooked fritters to a plate lined with paper towels to soak up any excess oil. This helps maintain their perfect crispy texture.