Crispy Zucchini Hashbrowns

Ingredients

• Zucchini (2 medium, shredded)
• Egg (1, beaten)
• All-purpose flour (1/4 cup)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Olive oil (3 tablespoons (for frying))
• Garlic powder (1/2 teaspoon)
• Onion powder (1/2 teaspoon)
• Fresh herbs (optional) (chopped, for garnish)
• Sour cream or Greek yogurt (optional) (for serving)

Instructions

1. Begin by shredding the zucchini using a box grater or food processor. Place the shredded zucchini in a clean dish towel and squeeze to remove as much liquid as possible. This step is crucial for achieving crispy hashbrowns.
2. In a mixing bowl, combine the drained zucchini, beaten egg, all-purpose flour, salt, black pepper, garlic powder, and onion powder. Mix well until all ingredients are evenly incorporated.
3. Heat the olive oil in a large skillet over medium heat. Test the oil's readiness by dropping a small amount of the mixture into the pan; it should sizzle immediately.
4. Scoop about 1/4 cup of the zucchini mixture into the skillet and flatten it gently with a spatula to form a patty. Repeat with the remaining mixture, ensuring not to overcrowd the pan.
5. Cook each hashbrown for about 5 minutes on one side, or until golden brown and crispy. Carefully flip and cook for an additional 5 minutes on the other side.
6. Once done, remove the hashbrowns from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
7. Serve the zucchini hashbrowns warm, optionally garnished with fresh herbs and a dollop of sour cream or Greek yogurt.