Crispy Zucchini Fritters – A Perfect Appetizer for Any Occasion

By Callie  

Zucchini has a vegetable-garden abundance problem every summer – it produces faster than most households can eat it, and the recipes available to address the surplus are either bread (good but one-note) or roasted (fine but not exciting). These crispy zucchini fritters are the recipe that makes zucchini genuinely wanted rather than simply consumed. Grated zucchini, Parmesan, egg, flour, and green onions form a batter that is pan-fried in olive oil until deeply golden on both sides – the result is a fritter with a crispy, lacy edge and a tender, cheesy interior that bears more resemblance to a good potato latke or a Korean pajeon than to anything that would be described as “healthy eating.”

The critical step that determines whether the fritters are crispy or soggy is entirely in the moisture removal from the grated zucchini before any other ingredient is added. Zucchini is approximately 95% water by weight. Grated and added to a batter without moisture removal, that water releases into the batter during cooking and produces fritters that steam from the inside rather than crisping at the surface. Grated, salted to draw out the water, and then squeezed thoroughly through a kitchen towel or cheesecloth, the zucchini provides its flavor and structure without its water – and the fritters crispen exactly as promised. This one step, done thoroughly, is the entire difference between the recipe working and not working.

These have become a summer staple in my household specifically because of the zucchini-surplus problem. My neighbor brings us zucchini from her garden every August with increasingly creative framing about how much we’re going to enjoy it. We do enjoy it, specifically in fritter form. The fritters disappear from the platter faster than I can make them, which is the kind of encouragement that keeps a recipe in regular rotation. For the other great zucchini use beyond fritters, the Old-Fashioned Zucchini Bread is the baked companion that handles a different quantity of zucchini in a completely different format – sweet, warm, and specifically excellent for the very large zucchini that develops when you look away for a few days.

Speed Hacks – Crispy Fritters In 25 Minutes:

• Salt the grated zucchini while you gather and measure the other ingredients – the 10-minute salt-draw time runs in parallel rather than sequentially
• Use the box grater’s large holes for faster grating – fine-grated zucchini takes longer to squeeze dry and produces a more paste-like batter; the larger grate maintains distinct shreds that create the lacy edge
• Pre-heat the skillet while squeezing the zucchini – the pan should be hot when the first fritter goes in; a cold-pan start produces the first batch differently from all subsequent batches
• Use a 1/4-cup measuring cup or ice cream scoop for uniform fritters – consistent size ensures all fritters cook in the same 3-4 minutes per side without some overdone and some underdone
• Keep finished fritters warm in a 200-degree F oven on a wire rack (not a plate) while the remaining batches cook – the rack prevents the steam from softening the bottom

Why You Will Love These Crispy Zucchini Fritters

• The moisture-removal step produces a dramatically different result from un-squeezed zucchini fritters. This recipe is built around this one principle. Properly squeezed zucchini produces fritters that are genuinely crispy – the kind of crispy that produces an audible crunch when you bite through the edge. Un-squeezed zucchini produces fritters that are soft, pale, slightly wet in the interior, and lacking the defined edge crust that makes this recipe satisfying. The squeezing takes 2 minutes and is the most impactful 2 minutes in the recipe. Every other step is secondary to this one.
• Parmesan does three jobs simultaneously: it seasons the batter, it binds the batter, and it produces the crisping at the fritter’s edges. The Parmesan’s salt content seasons the interior without separate salt additions (beyond the salt used to draw moisture from the zucchini). The Parmesan’s protein and fat content helps bind the batter in the same way that melted cheese binds other preparations. And at the frying temperature, the Parmesan at the edges of each fritter melts and then crisps into a slightly caramelized cheese crust that is specifically excellent – salty, nutty, and deeply browned. Freshly grated Parmesan from a block performs all three jobs more effectively than pre-packaged grated, which has anti-caking agents that affect melting and crisping.
• The recipe uses approximately one zucchini’s worth of vegetable per fritter batch – an efficient use of summer garden surplus. Two medium zucchinis produce approximately 2 cups of grated flesh after moisture removal. This produces 8-10 fritters, enough for 4 people as an appetizer or 2 people as a light lunch. For a garden producing 3-4 zucchinis per week: two batches of fritters per week uses the surplus productively and produces food that people eat enthusiastically rather than out of obligation.
• The batter is genuinely forgiving – minor variations in zucchini size, moisture content, or batter thickness don’t significantly affect the outcome. More moisture means more flour needed; less moisture means less flour. Adjust the batter to a thick pancake batter consistency (drops from a spoon in a thick ribbon, doesn’t run) and the fritters will cook correctly regardless of whether the zucchini started wetter or drier than expected. The flexibility makes this a recipe that works consistently across different zucchini sources and sizes.
• Fritters serve equally well as an appetizer, a side dish, a snack, or a light lunch – the format is genuinely multi-purpose. As an appetizer with tzatziki or garlic aioli: perfect for a party where guests graze. As a side dish alongside pan-seared chicken or fish: a vegetable-based accompaniment that doesn’t feel like a side dish. As a snack with sour cream: the kind of snack that disappears from the plate before anyone meant to eat all of them. As a light lunch with a salad: a vegetable-forward, satisfying meal. The same recipe adapts to every meal context.
• The recipe is complete in 25 minutes including all the moisture-removal preparation. Salt the zucchini (5 minutes passive), squeeze it (2 minutes active), mix the batter (2 minutes), pan-fry in batches (8-10 minutes), keep warm and serve (3 minutes). Total active work: approximately 12-15 minutes. The passive salt-draw time runs parallel with oven or pan preheating and other preparation. For a 25-minute appetizer that looks and tastes like something that required more effort: this recipe consistently delivers.

Crispy Zucchini Fritter Ingredients

The Full Ingredient List (Makes 8-10 Fritters)

• 2 medium zucchinis (about 400g / 14 oz total), ends trimmed
• 1 teaspoon salt (for drawing moisture from the grated zucchini)
• 1/2 cup (65g) all-purpose flour – or almond flour or chickpea flour for GF versions
• 1/2 cup (40g) freshly grated Parmesan cheese – from a block, not pre-packaged
• 1 large egg, beaten
• 1/4 cup (25g) green onions, thinly sliced (white and green parts)
• 1/4 teaspoon freshly ground black pepper
• 3-4 tablespoons olive oil (or a combination of olive oil and butter) for pan-frying

For serving: Tzatziki, garlic aioli, sour cream, or Greek yogurt seasoned with lemon and dill

Ingredient Notes And Substitutions

The salting and squeezing technique – why it’s the most important step: Zucchini contains approximately 95% water by weight. When grated, this water is immediately accessible – the grating breaks the cellular structure and releases the water from the cells into the grated flesh. If this water isn’t removed before mixing into the batter, it migrates out during cooking: the steam produced prevents the batter’s surface from reaching the temperature needed for crisping, and the interior of the fritter remains wet and dense rather than tender and set. Salting the grated zucchini draws even more of this water out through osmosis (salt pulls water from the cells through the cellular membrane). After 10 minutes of salting, the grated zucchini has released a surprising amount of water that can be squeezed out in a kitchen towel, producing zucchini that is as dry as possible before the batter is mixed.

Flour type and how it affects the fritter’s structure: All-purpose flour provides gluten structure (when the egg and moisture hydrate it), which gives the fritter a slightly chewy, cohesive interior. Almond flour produces a more tender, slightly crumbly interior without gluten structure and a slightly nuttier flavor. Chickpea flour produces the crispiest exterior of any option (chickpea flour has high protein content that crisps more aggressively than wheat flour) and a slightly beany flavor that works well with the Parmesan and zucchini combination. For a standard result: all-purpose. For GF: chickpea flour for crispiness, almond flour for tenderness. Any of the three produces a good fritter; the choice is based on dietary need and texture preference.

Green onions vs other alliums: Green onions (scallions) are the mildest, most zucchini-appropriate allium addition – their mild, fresh, slightly oniony flavor doesn’t compete with the zucchini or the Parmesan. Chives (even milder, more specifically herbal) work well as a direct substitute. Finely diced shallot (slightly sweeter and more complex than green onion) adds more distinct flavor. Regular yellow onion (finely diced, approximately 2 tablespoons) is the strongest option and can overwhelm the zucchini’s mild flavor if used in excess. Green onion is the standard choice because its mildness works at the 1/4-cup quantity without dominating.

Callie’s Kitchen Note: The summer zucchini surplus in our neighborhood is a genuine annual event with a specific social dynamic. The neighbor brings zucchini, I accept it enthusiastically, I make fritters, the fritters disappear, and the cycle continues through August. What I’ve noticed over several summers is that the fritters specifically work for people who claim not to like zucchini – the moisture removal and the Parmesan and the frying produce something that doesn’t prominently taste like zucchini in the way that steamed zucchini does. It tastes like a crispy, cheesy vegetable fritter. Emily, who finds zucchini in its natural state “basically water with no point,” eats these without complaint. The comment “these don’t taste like zucchini” from someone who just ate three of them is the most common feedback I receive, which is both accurate (the technique transforms the vegetable) and a useful insight into why the recipe works.

How To Make Crispy Zucchini Fritters

1- Grate And Salt The Zucchini

Grate the zucchini on the large holes of a box grater directly into a large bowl or onto a clean kitchen towel. Large-hole grating produces distinct shreds with more surface area per piece – this is what creates the lacy edge effect on the finished fritter where individual shreds become crispy. Fine-hole grating produces an almost paste-like consistency that fries into a denser, less textured fritter.

Transfer the grated zucchini to a colander set over a bowl (or simply leave in the bowl). Sprinkle the 1 teaspoon of salt evenly over the grated zucchini and toss to coat. Set aside for 8-10 minutes – during this time, the salt draws water from the zucchini cells through osmosis and the grated flesh becomes noticeably wetter and more compact. You’ll see water pooling in the bowl or draining through the colander – this is the moisture that would have caused soggy fritters.

Why The Salt Draw Time Matters

The osmotic process driven by salt takes time. At 5 minutes: some water has been released but not most of it. At 10 minutes: the release is nearly complete for a typical medium-sized zucchini. At 15+ minutes: diminishing returns and the risk of the zucchini becoming slightly mushy from excess salt contact. The 8-10 minute window is the effective zone where maximum water is released before quality begins to degrade. During this waiting time: prepare and measure all the other batter ingredients so the assembly is ready immediately after squeezing.

2- Squeeze Thoroughly And Mix The Batter

Gather the salted, water-releasing grated zucchini in a clean kitchen towel or several layers of cheesecloth. Squeeze firmly over the sink – the amount of liquid that comes out will be surprising. Squeeze once. Reposition in the towel to expose un-squeezed portions. Squeeze again. And a third time. The zucchini is adequately squeezed when no more liquid runs from the towel when you squeeze. Don’t underestimate how much squeezing is needed – most first-time fritter makers stop too early, with water still in the zucchini. Properly squeezed zucchini feels almost dry to the touch and the shreds clump slightly rather than feeling wet and limp.

Transfer the squeezed zucchini to a clean large bowl. Add the flour, Parmesan, beaten egg, green onions, and black pepper. Mix well with a fork or spatula until all ingredients are evenly combined and the mixture holds together when a small amount is pressed between your fingers. The batter should be thick enough to drop from a spoon in a mound – not runny, not crumbly, but a cohesive thick mixture. If it seems too wet: add flour 1 tablespoon at a time until the right consistency is reached. If it seems too dry: add a small amount of beaten egg (use any remaining beaten egg, adding just enough to bring the mixture together).

3- Pan-Fry To Golden Crispiness

Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet (cast iron or stainless steel preferred – these distribute heat most evenly and develop the most consistent browning) over medium heat. The oil should shimmer and flow freely when the pan is tilted – this indicates the oil is at the right temperature. Test with a small drop of batter: if it sizzles immediately on contact, the pan is ready. If it sinks and sizzles slowly, the pan needs more time.

Drop the zucchini batter into the hot oil in heaped spoonfuls (about 3 tablespoons each, a scant 1/4 cup) and immediately flatten slightly with the back of the spoon to a thickness of approximately 1/2 inch (12mm). Don’t press too thin – a thinner fritter may crisp faster on the outside but will be dry and compact rather than tender inside. Don’t leave too thick – a very thick fritter will be cooked on the outside before the interior has set.

Cook for 3-4 minutes per side without disturbing. The first side is done when the bottom is deep golden-brown (check by lifting one edge slightly with a thin spatula – the color should be a rich, caramelized brown, not just pale golden). Flip carefully and cook the second side for 3-4 minutes. Transfer to a plate lined with paper towels to absorb excess oil, or to a wire rack in a warm oven (200 degrees F) to stay crispy while cooking remaining batches.

Callie’s Kitchen Note: The first fritter in each new batch is always my “test fritter” – the one that tells me if the pan temperature and oil level are right before committing the whole remaining batch. If it sizzles too aggressively and browns very quickly (under 2 minutes for the first side): the heat is too high. Reduce to medium-low and let the pan cool slightly before the next batch. If it doesn’t sizzle on contact and the color development is slow (4+ minutes for a pale golden appearance): the heat is too low or the oil needs refreshing. Increase heat slightly and/or add another tablespoon of oil. The test fritter teaches you the specific calibration your stove, pan, and oil combination needs. Never skip it. It produces valuable information and it’s the fritter you get to eat while standing at the stove while the rest cook, which is entirely acceptable quality control behavior.

Common Mistakes To Avoid

Insufficient Moisture Removal

The most common and most consequential mistake. Under-squeezed zucchini produces fritters that are soft, pale, and wet in the interior – the steam released from the retained water prevents the surface from reaching frying temperature, and the interior never fully sets to the tender-but-structured consistency of a good fritter. Squeeze until you’re confident you’ve removed all the moisture, then squeeze once more. This is not an area where “good enough” is sufficient.

Pan Too Cold When Adding Batter

Fritter batter placed in a pan that isn’t hot enough begins to cook slowly – the batter sits in lukewarm oil and absorbs more oil than necessary before the sizzle starts, producing fritters that are greasy rather than crispy. The sizzle on contact with the oil is the sound that indicates the temperature is correct. If there’s no sizzle: remove the fritter, allow the oil to heat further, and try again.

Overcrowding The Pan

Too many fritters in the pan simultaneously drops the oil temperature dramatically (all the cold batter absorbs the heat from the oil at once) and produces a humid cooking environment that prevents crisping. Cook in batches of 3-4 fritters maximum in a 12-inch pan, leaving space between each piece for the steam to escape and the heat to circulate.

Moving The Fritters Before The First Side Is Set

Fritter batter that hasn’t had enough time to set on the first side will stick to the pan and tear when you try to flip. The batter needs 3-4 full minutes to set, brown, and release naturally from the pan surface. If a fritter sticks when you try to flip: give it 30-60 more seconds. A properly cooked fritter releases cleanly when the crust has fully formed. Forcing a fritter before it’s ready tears the crust and produces an unattractive, partially-broken piece.

Skipping The Paper Towel Or Rack Rest

Fritters moved directly from the pan onto a plate with no drainage absorb their own surface oil as they cool – the hot oil on the exterior migrates back into the fritter as the temperature drops and steam rises from the interior. A paper towel or a wire rack allows the excess surface oil to drain away before it’s reabsorbed, keeping the exterior crispy and the fritter from tasting greasy.

Callie’s Kitchen Note: Adding garlic to the batter is worth doing every time and is such an obvious improvement that I include it as the standard now even though the base recipe doesn’t specify it. One clove, grated on a microplane so it distributes completely through the batter rather than sitting in chunks, adds a savory depth that makes the fritter taste more complex and specifically delicious. It doesn’t taste identifiably garlic-y in the finished fritter – it just tastes more savory and better. Same principle as the garlic in the hummus: it doesn’t announce itself, it makes everything else taste better. Add it.

Storage And Reheating

Refrigerator: Store in an airtight container in the refrigerator for up to 3 days. The fritters soften slightly in storage as moisture redistributes from the interior to the crispy exterior surface. Reheating restores crispiness effectively.

Oven reheating (best for larger quantities): Place on a wire rack (not directly on a baking sheet) at 375 degrees F (190 degrees C) for 10-12 minutes until warmed through and the exterior has re-crisped. The rack allows hot air to circulate under the fritter and crisp the bottom as well as the top.

Air fryer reheating (best for small quantities): 350 degrees F (175 degrees C) for 4-5 minutes. The concentrated hot air of the air fryer is specifically excellent for re-crisping fried food – it restores the crunch more fully than the oven does in less time. Preferred method for 1-2 servings.

Freezer: Freeze cooked fritters in a single layer on parchment until solid, then transfer to a freezer bag for up to 1 month. Reheat from frozen at 375 degrees F for 15-18 minutes on a wire rack. The frozen-and-reheated version is slightly softer than fresh but still very good.

Make-ahead (batter, not cooked): The mixed batter can be refrigerated for up to 4 hours before frying – don’t hold it much longer as the flour continues to hydrate and the batter can become too thick. Stir before frying; add a tablespoon of water if it’s become too stiff. The grated, squeezed zucchini can be refrigerated for up to 24 hours before mixing the full batter.

Crispy Zucchini Fritter Variations

Zucchini And Feta Fritters (Mediterranean Version)

Replace the Parmesan with 1/2 cup of crumbled feta cheese. Add 2 tablespoons of finely chopped fresh dill and 1 tablespoon of finely chopped fresh mint to the batter. Replace the green onions with 2 tablespoons of finely diced red onion. The feta provides saltiness with a sharper tang than Parmesan; the dill and mint combination is specifically Greek-Mediterranean in character – it tastes like a good spanakopita in fritter form. Serve with tzatziki rather than aioli. This is the variation I make when I want the fritters to pair with a Greek salad for a full Mediterranean-themed light dinner.

Corn And Zucchini Fritters

Add 1/2 cup of fresh or frozen corn kernels (thawed and dried if frozen) to the batter alongside the other ingredients. The corn adds sweetness, texture, and color – bright yellow corn kernels visible in the golden fritter are visually appealing and the corn’s natural sweetness provides a counterpoint to the Parmesan’s saltiness. This variation is specifically summer-appropriate and works beautifully when fresh corn from the same garden providing the zucchini is available simultaneously. Serve with a chipotle sour cream (sour cream mixed with 1/2 teaspoon of chipotle powder) for a Mexican-influenced appetizer.

Spicy Zucchini And Cheddar Fritters

Replace the Parmesan with sharp cheddar (same quantity). Add 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of smoked paprika, and 1 small fresh jalapeño (seeds removed, very finely diced) to the batter. The cheddar provides a different melting quality than Parmesan – it melts more completely into the interior of the fritter rather than crisping at the edges, producing a different (more uniformly cheesy) texture in the interior. The jalapeño and cayenne provide escalating heat. Serve with a cooling sour cream dip or ranch dressing. This is the game-day version of the fritter, specifically good alongside beer.

Zucchini, Carrot, And Herb Fritters

Replace one of the two zucchinis with one medium carrot (peeled and grated on the large holes, then salted and squeezed the same way as the zucchini). Add 2 tablespoons of finely chopped fresh flat-leaf parsley and 1 tablespoon of fresh thyme leaves to the batter. The carrot adds sweetness, color (visible orange shreds in the golden fritter), and a slightly firmer texture element that makes each fritter more interesting in cross-section. The herb addition produces a more complex, more aromatic fritter. This is the version I’d make for a dinner party where the fritters are a composed appetizer rather than a casual snack.

Gluten-Free Chickpea Flour Zucchini Fritters

Replace the all-purpose flour with chickpea flour (besan) – the same 1/2-cup quantity. Chickpea flour has higher protein content than all-purpose and produces a crispier, more defined crust at frying temperature. The flavor is slightly nuttier and more savory than all-purpose, which actually works well with the zucchini and Parmesan combination. The batter may need 1-2 tablespoons less flour than the all-purpose version to reach the same thick-batter consistency, as chickpea flour absorbs liquid differently. Naturally gluten-free with no other modifications. The chickpea flour fritter is, in my testing, actually slightly crispier than the all-purpose version even for non-GF eaters.

Zucchini Fritter Bites With Dipping Sauce (Party Format)

Make the fritters in half the standard size (approximately 1.5 tablespoons of batter per fritter rather than 3 tablespoons). The smaller fritters produce a genuinely one-bite appetizer rather than a two-bite piece. Cook for 2-3 minutes per side at slightly lower heat (medium-low) to ensure the interior cooks through before the exterior over-browns. The smaller size also produces more fritters per batch – a single batch of batter yields 16-20 mini fritters rather than 8-10 standard ones. Present on a board with 3-4 small ramekins of different dipping sauces: tzatziki, garlic aioli, spicy ketchup, and sour cream – the variety of dipping options turns the mini fritters into an interactive appetizer experience.

Serving Suggestions

Party Appetizer

Arrange warm fritters on a wooden board or white platter with a small bowl of tzatziki at the center for dipping. Scatter a few lemon wedges around the board and a handful of fresh dill sprigs for visual freshness. The tzatziki is specifically the right dipping sauce for zucchini fritters – the cool, cucumber-herb yogurt provides temperature contrast and flavor complement to the warm, cheesy, savory fritters. For a Greek-themed appetizer spread: the fritters alongside the Roasted Red Pepper Hummus and warm pita provide a complete Mediterranean spread that covers multiple textures and temperatures.

Side Dish

• Alongside pan-seared chicken or fish as a vegetable-forward side dish that feels more substantial and more interesting than a salad while still being primarily vegetable
• As the vegetable component of a grain bowl alongside quinoa, cherry tomatoes, cucumber, and a tahini dressing – the fritter provides protein from the egg and Parmesan and the textural contrast of a crispy element in an otherwise soft bowl
• Alongside the Green Goddess Salad With Chickpeas for a complete vegetarian lunch – the warm, crispy fritter alongside the cold, herb-forward salad provides temperature and textural contrast that makes the meal more interesting

Dipping Sauce Options

• Tzatziki – the classic and most specifically correct companion for zucchini fritters; cool, cucumber-dill, tangy yogurt
• Garlic aioli – more intensely garlicky and richer than tzatziki; excellent for guests who want a more indulgent dipping experience
• Sour cream with fresh chives and a squeeze of lemon – simple, clean, and specifically good
• Greek yogurt seasoned with lemon juice, dill, and a pinch of garlic powder – a lighter version of tzatziki that can be made in 2 minutes from pantry staples
• Spicy sriracha mayo (2 tablespoons mayo, 1 tablespoon sriracha) – for a spicier dipping option that works particularly well with the corn-and-zucchini variation

Crispy Zucchini Fritters FAQ

Recipes You May Like

If these crispy zucchini fritters have you in the spirit of vegetable-forward appetizers and sides that taste genuinely good rather than like nutritional obligation, here are three more from the blog in the same spirit.

Garlic Parmesan Roasted Cauliflower – The oven-roasted companion in the vegetable-forward appetizer category. Where the fritters are pan-fried and specifically lacy-crispy-edged, the roasted cauliflower is oven-roasted and deeply golden with a Parmesan cheese crust. Both use Parmesan as a flavor amplifier and both convert vegetable skeptics through cooking technique. Both are vegetarian, GF, and low-carb. Together as a vegetable appetizer spread: the warm fritters and the warm cauliflower cover the fried and roasted cooking methods in the same vegetable-forward format.

Old-Fashioned Zucchini Bread – The baked companion for the same summer zucchini surplus that produced the fritters. Where the fritters handle the savory, crispy side of zucchini cooking, the old-fashioned zucchini bread handles the sweet, moist, warm side – it’s the recipe for the very large zucchini that developed while you were looking away and that needs a high-volume application to use meaningfully. Both are excellent applications of the same vegetable in completely different flavor contexts.

Green Goddess Salad With Chickpeas – The cool, herb-forward salad companion that works alongside these warm fritters as a complete vegetarian meal. The cold green goddess dressing against the warm crispy fritters provides the temperature and textural contrast that makes the combination more satisfying than either element alone. Both are vegetable-forward, both are filling from their protein content (chickpeas in the salad, egg and Parmesan in the fritters), and both require minimal cooking skill for a result that looks specifically composed.

Conclusion

These crispy zucchini fritters are the recipe that makes zucchini wanted rather than just accepted – the conversion tool for anyone in your household who finds zucchini “basically water with no point” in its natural state. The moisture removal is the foundation. The Parmesan is the flavor and structure. The garlic addition (always include it) is the invisible improvement. The test fritter is the quality control bite you earn for doing the frying.

Emily eats three of these before anyone else gets to the platter and then comments that they don’t taste like zucchini, which is both accurate and the recipe’s entire thesis. Make them for your summer garden surplus and for anyone who has ever claimed not to like zucchini. The silence afterward is the confirmation.

Tell me in the comments whether you tried the feta-and-dill Mediterranean version and what dipping sauce you served alongside. Save this to Pinterest for next summer’s zucchini surplus – and happy cooking!

Happy cooking! – Callie

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