Zucchini Fritters

Wash and grate the zucchini.
Mix the salt with the grated zucchini placing the two in a colander. Allow the salt to pull out the excess moisture for 10 minutes. Press the zucchini to help extract as much moisture as possible. Discard the excess liquid.
½ Teaspoon Salt, 1 medium Zucchini
Combine the dry ingredients to include flour, baking powder, chives, garlic powder and pepper.
⅔ Cup Flour, All Purpose, 1 Teaspoon Baking Powder, 1 Tablespoon Chives, ½ Teaspoon Garlic Powder, ¼ Teaspoon Black Pepper
In a medium sized bowl add the squeezed shredded zucchini, the flour mixture, the egg, cheese and the milk.
½ Cup Milk, ¼ Cup Parmesan Cheese, 1 Egg
Stir to combine.
In a cast iron or heavy bottom pan heat ½ inch of fry oil to 350 degrees.
Using a small scoop or spoon portion out the fritter into the hot oil.Tip: use the back of the scoop or the spoon to press down the center of each fritter for even frying.
Fry for 2 minutes, or until the edges turn golden brown and carefully turn each fritter.
Once flipped fry the fritters for an additional 1-2 minutes.
Remove the crispy fritters to a paper towel lined plate to drain. While the fritters are still hot, season with salt.
Serve with your favorite dipping sauce, if you want!