2 medium zucchini grated ▢1 teaspoon salt ▢¼ cup flour ▢¼ cup grated parmesan cheese ▢1 teaspoon garlic powder ▢½ teaspoon pepper ▢1 large egg lightly beaten ▢2 tablespoons canola oil
Sprinkle the zucchini with salt and place it in a colander set over the sink. Allow for 5 to 10 minutes to drain. Squeeze the zucchini to press out any excess moisture that may be present in a kitchen towel.
After incorporating the zucchini, combine the flour, parmesan, garlic powder, pepper, and egg in a medium basin. Combine by combining.
In a large skillet, warm the oil over medium heat.
By spoonful, incorporate the zucchini mixture into the hot oil while gently flattening it with the back of the spoon. After 3 to 4 minutes, turn and saute for an additional 2 to 3 minutes.
5 minutes, while stirring intermittently, permit the bisque to simmer until the cheese is completely melted.