Directions

1. Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid® Stand Mixer, and attach medium shredding blade. Position large bowl under attachment to catch shredded ingredients. Place zucchini sections, 1 at a time, in feed tube. Turn stand mixer to speed 5 and process. Repeat with remaining sections. Transfer to colander and sprinkle with 1 teaspoon sea salt. Toss to combine and let drain 10 minutes. Wring moisture from zucchini by pressing against sides of colander or wrapping in a clean dishcloth and wringing them out. Place shredded zucchini in large mixing bowl and toss with fork to loosen shreds. Stack potatoes end to end in feed tube.
2. Process on speed 6 until potatoes are shredded. Add to zucchini mixture along with scallions, egg, flour and Parmesan cheese. Season with sea salt and fresh black pepper to taste.
3. Preheat oven to 200 degrees F.
4. In large skillet heat 1 tablespoon olive oil over medium-high heat. Drop zucchini mixture by 1/4 cupfuls into hot skillet. Do not overcrowd pan - just 2-3 fritters at a time. Flatten slightly and cook until crisp and golden, 3-4 minutes per side. Transfer fritters to foil lined baking pan and keep warm in oven while cooking remaining fritters.