1. Prep the zucchini

Start by grating your zucchini with a box grater. Place the shredded zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes. The salt helps draw out excess moisture. After that, transfer it to a clean tea towel and squeeze out as much liquid as possible. This step is crucial—too much moisture will make your fritters soggy.

2. Make the batter

In a mixing bowl, whisk together the flour, beaten eggs, cheese, chives, salt, and pepper until smooth. Add the squeezed zucchini and stir everything together. The mixture should be thick but not overly dry. If it feels too wet, add a tablespoon of flour.

3. Fry to crispy perfection

Heat a good amount of olive oil in a large skillet over medium-high heat. Drop spoonfuls of the batter into the pan and flatten them slightly with the back of the spoon. Let them cook for about 2 minutes per side until golden brown and crispy. Work in batches so you don’t overcrowd the pan.

4. Drain and serve

Transfer the fritters to a paper towel-lined plate to soak up any excess oil. Sprinkle with a bit of extra chives and serve hot!