Zucchini Fritters Recipe

Place the shredded zucchini, diced onion, and salt in a colander with small holes. Gently toss together and allow the ingredients to sit for 15-30 minutes.
Use your hands to squeeze as much liquid as possible from the zucchini mixture in the colander. Transfer the mixture to a bowl lined with cheesecloth. Fold the corners of the cloth and twist until the cloth is very tight. With the cloth still twisted with one hand, squeeze out as much excess liquid from the zucchini as possible with the other hand.
Transfer the drained zucchini to a large bowl and add the remaining ingredients—except for the oil—stirring to combine.
Add a generous amount of oil to a large skillet set over medium-high heat. Allow the oil to get hot before adding any batter.
Use a cookie scoop, ice cream scoop, or your best guess to make 3-4 fritters at a time, each consisting of approximately 2-3 tablespoons of batter. Use the back of the cookie scoop or a spoon to gently press the center of each fritter down, making each fritter equal in thickness.
Cook the fritters for 4-5 minutes per side, reducing the heat to low if the fritters start to brown too quickly. Transfer the cooked fritters to a paper towel-lined baking rack set over a large baking pan to drain excess grease.
Repeat the above steps until all of the batter has been used.