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Place grated zucchini in a clean kitchen towel or sieve and squeeze out excess moisture.
In a large bowl, beat the eggs lightly. Add grated Dutch cheese, paprika, salt, pepper, and fresh herbs if using. Mix well.
Add the drained zucchini to the bowl and stir to combine. If the mixture feels too wet, add 1-2 tablespoons of flour to help bind it.
Heat a thin layer of oil in a large non-stick skillet over medium heat.
Scoop spoonfuls of the batter into the skillet, flattening each gently with the back of the spoon to form fritters.
Fry for 3-4 minutes per side or until golden brown and cooked through.
Remove fritters and drain on paper towels to remove excess oil.
Serving and storage tips:
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