First, wash and dry the zucchini. Grate them using a coarse grater, place them in a colander with a pinch of salt, and let them sit for at least 30 minutes.

In a bowl, beat the eggs with salt, pepper, Parmesan cheese, grated ginger, and baking soda. Squeeze the zucchini well to remove excess liquid and add them to the eggs.

Mix well, then add the rice flour and breadcrumbs. Stir with a spoon until the mixture is creamy.

Heat some peanut oil in a pan. Use two spoons to shape the fritters and drop them into the hot oil.

You can add some mint to the batter (I didn't have any) or substitute grated lemon zest for the ginger.