1 Medium Zucchini, Finely Grated
1 Small Package Cremini Mushrooms Finely Chopped
1/2 Teaspoon Salt
1/4 Cup of Milk (More if Needed)
1/2 Cup All-Purpose Flour Or Almond Flour
1/2 Cup Parmesan Cheese
1/2 Teaspoon Kosher Salt
1 Teaspoon Garlic Powder
Ground Black Pepper To Taste
Oil For Frying
1 Tablespoon Grated Parmesan Cheese, Or To Taste
1 Pinch Salt
1/2 Cup Sour Cream, For Topping
Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain liquids completely. Add finely chopped mushrooms and combine well.
Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mushrooms mix well.
Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.