Wash and trim the zucchini, then grate them finely directly into a large mixing bowl. Sprinkle with a pinch of salt and toss to draw out excess water. Let sit for about 10 minutes while the zucchini releases moisture.
Using your hands or a clean cloth, squeeze out as much moisture as possible from the grated zucchini. This step helps keep the fritters crispy and prevents sogginess.
Add the beaten egg and flour to the drained zucchini. Mix thoroughly until the mixture is cohesive but still slightly sticky.
Stir in the chopped herbs, then season with salt and black pepper to taste. The mixture should look moist but hold together when pressed.
Heat a tablespoon of oil in a frying pan over medium heat until shimmering and hot, but not smoking. You should hear a gentle sizzle when the batter hits the pan.
Spoon about 2 tablespoons of batter per fritter into the pan, pressing gently with the back of your spatula to flatten slightly. Leave space between each to allow for flipping.
Cook for 3–4 minutes on one side until the edges turn deep golden and crispy. You’ll hear a gentle crackle and see bubbles forming around the edges.
Carefully flip each fritter and cook for another 2–3 minutes until golden and crispy on both sides. Adjust the heat if they start to burn.
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Let them rest for a minute to firm up.
Serve the fritters immediately while still hot and crispy, garnished with extra herbs or a squeeze of lemon if desired. Enjoy their satisfying crunch and tender interior!
