Zucchini Fritters

Trim the top of the zucchini and cut it into thin matchstick strips, like skinny fries. Avoid grating it, or the fritters turn soggy instead of crisp.

Heat the oil in a large frying pan over medium-high heat until shimmering.

In a large bowl, combine the zucchini, flour, egg, milk, Parmesan, baking powder, salt, and pepper.

Stir until well combined into a chunky batter that barely holds together — it should not be wet or watery.

Using a spoon, scoop up the zucchini mixture and gently drop it into the hot oil.

Fry in batches until both sides are golden brown and the insides are cooked through.

Remove the fritters with a strainer and transfer them to a paper-towel-lined plate to drain.

Serve hot with Thai sweet chili sauce for dipping.