Crispy Cheesy Zucchini Fritters

Place 1 cup of zucchini in a colander in the sink and sprinkle with salt. Layer another cup of zucchini and sprinkle salt. Repeat until all the zucchini is salted. Let it sit 1–2 hours. Push the bottm of a clean large bowl into the colander, squeezing the liquid out of the bottom of the colander. Do this several times squeezing as much liquid as possible out of the bottom of the colander.

Transfer zucchini to a large bowl. Add flour, eggs, green onions, garlic, onion powder, cayenne and Gouda. Stir until the mixture is combined.

Heat 4 to 6 tablespoons vegetable oil in large skillet over medium heat. Once the oil is hot, add 1/4 cup (about the size of a small pancake) of the zucchini mixture to the skillet. Cook 3 minutes, pressing down with the back of a spatula. Flip and cook an additional 3 minutes or until golden brown. Remove to paper towels.

Serve warm with sour cream and fresh parsley.