Zucchini Fritters (Kolokitho Keftedes)

• 1 lb. zucchini, grated
• 2 tsp. kosher salt
• ½ cup minced flat-leaf parsley
• ½ cup grated Pecorino Romano cheese
• ½ cup dried bread crumbs
• 1 medium yellow onion, grated
• 1 egg, beaten
• Freshly ground black pepper, to taste
• Pinch of cayenne, to taste
• Olive oil or canola oil, for frying

This dish is inspired by the Creten meze dish Kolokitho Keftedes

Mix zucchini and salt in a strainer; set a weighted plate on top; let drain for 30 minutes. Transfer zucchini to a cheese cloth; squeeze out liquid. Mix zucchini, parsley, cheese, bread crumbs, onions, and egg in a bowl. Season with pepper and cayenne; divide mixture into 12 balls. Press balls into ¾"-thick patties.

Pour oil into a 4-qt. pot to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 315°. Working in 2 batches, fry patties until browned and crisp, 5–6 minutes. Using a slotted spoon, transfer fritters to paper towels.