• Grate the zucchini and potatoes using a box grater. In a large bowl, combine the grated zucchini and potato. Sprinkle with ½ teaspoon of salt and mix well. Set aside for 10 minutes.
• Using a clean kitchen towel (or your hands), firmly squeeze the grated zucchini and potato mixture to remove excess moisture. This step is important to ensure fritters that aren't soggy. Squeeze the veggies over a bowl to catch the liquid. Reserve and set aside.
• In the same bowl, combine the squeezed zucchini and potato mixture with the egg, flour, grated Parmesan cheese, green onions, parsley, remaining ½ teaspoon of salt, and a generous amount of black pepper. Stir until well combined. If the batter is dry, add a little of the reserved liquid.

To Shallow Fry

• Pour olive or sunflower oil in a large nonstick skillet to just cover the base. Then place the skillet over medium heat until the oil is hot but not smoking.
• Using two spoons, scoop out heaping tablespoons of the zucchini mixture and gently drop them into the hot oil. Flatten the fritters slightly with the back of the spoon.
• Fry the fritters for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
• Serve warm or at room temperature.

To Oven Bake

• Preheat the oven to 350°F (180°C) and line two baking sheets with nonstick parchment paper.
• Spoon mounds of zucchini fritter batter onto the line baking sheets.
• Gently flatten the mounds with the back of a spoon then bake for 25–35 minutes, flipping over after 15 minutes.