---
title: Fritter-esque Shredded Zucchini
author: Alton Brown
source: Alton Brown Cooks Food
url: https://www.youtube.com/watch?v=to1y94oMZ5Q&t=1190s
servings: 2
prep time: 30 minutes
cook time: 10 minutes
time required: 40 minutes
course: side, appetizer
diet: vegetarian
tags:
  - zucchini
  - fritter
  - cast iron
  - crispy
  - parmesan
description: Shredded zucchini purged with scallions and dill, coated in a three-starch flour blend (all-purpose flour, white rice flour, and potato starch), air-dried, and pan-fried into a lacy mahogany disc bound with eggs and Parmesan (Episode 38: Shredded, Shaved, Smacked).
---

-- Do not use extra-virgin olive oil for frying this dish; use standard refined olive oil.

Scrub @medium zucchini{285%g}(1 medium, about 10 oz) clean and shred using the large holes of a #box grater{}.

Transfer the shredded zucchini to a #colander{} and toss with @scallions{3%medium}(sliced), @dried dill{1.5%tsp}, @kosher salt{2%g}(1/2 tsp Diamond Crystal), and @black pepper{5%grinds}. Let purge for ~purge{15%minutes}.

Meanwhile, whisk together @all-purpose flour{15%g}(1 tbsp + 1 tsp), @white rice flour{15%g}(1 tbsp + 1 tsp), and @potato starch{15%g}(1 tbsp + 1 tsp) in a #medium bowl{}.

Press the zucchini mixture firmly against the sides of the #colander{} to expel excess water, then transfer to a clean #kitchen towel{}. Gather the corners and twist tightly to wring out as much moisture as possible.

Add the wrung-out zucchini mass to the #medium bowl{} with the flour mixture. Toss thoroughly, breaking up clumps into individual strands so every piece is evenly coated.

Scatter the coated zucchini in a single layer across a #sheet pan{} and let air-dry for ~dry coating{10%minutes} (or up to 30 minutes).

Pour @olive oil{1/4%cup}(standard refined, not extra-virgin) into a #12-inch cast iron skillet{} and preheat over medium heat for ~preheat skillet{2%minutes}.

Scatter the dried zucchini strands evenly over the entire bottom of the skillet so it resembles loose lace. Do not press down; let cook undisturbed for ~initial brown{3%minutes}.

While the zucchini cooks, beat @eggs{2} and @Parmesan cheese{30%g}(grated) together in a #small bowl{} and set aside.

Gently press the top of the zucchini lace with a flexible #fish turner{} to increase skillet contact without flattening the nooks and crannies. Cook for ~brown base{2%minutes} more (5 minutes total), then lift an edge to check for a deep mahogany brown crust, cooking an additional 1 minute if needed.

Pour the egg and Parmesan mixture evenly over the surface of the zucchini lace, spreading it quickly with the #fish turner{} or a #spoon{} so it settles into the crevices. Let set undisturbed for ~set egg{1%minute}.

Using two #spatulas{}, slide underneath the disc, flip it decisively in one motion, and cook the second side for ~finish fry{1%minute}.

Slide the finished fritter onto a #cutting board{}, slice into squares or triangles using a #pizza cutter{} or #sharp knife{}, and serve immediately with @sour cream{}(optional).