2 medium zucchini grated ▢1 teaspoon salt ▢¼ cup flour ▢¼ cup grated parmesan cheese ▢1 teaspoon garlic powder ▢½ teaspoon pepper ▢1 large egg lightly beaten ▢2 tablespoons canola oil
Place the zucchini in a colander in the sink and sprinkle with the salt. Let sit 5-10 minutes to drain. Wrap the zucchini in a kitchen towel and squeeze it to remove the excess water.
Add the zucchini to a medium bowl, then add the flour, parmesan, garlic powder, pepper, and egg. Mix until combined.
Heat the oil in a large skillet over medium heat.
Drop the zucchini mixture into the hot oil by spoonfuls, flattening slightly with the back of the spoon.
Cook 3-4 minutes, then flip and cook an additional 2-3 minutes, or until golden brown on both sides. Serve warm with sour cream.