Zucchini fritters

Name: Zucchini fritters
Ingredients: 600 g small zucchini; 1 teaspoon of salt; 1/4 medium onion (38 g); 10 g fresh dill; 1 large egg; 1/2 teaspoon ground pepper; 1/2 teaspoon garlic powder; 80 g breadcrumbs; 60 ml sunflower oil

Appetizers - Zucchini fritters by Luiza B. - Recipia

Zucchini fritters hold together well if you squeeze the zucchini after it has sat with salt for at least an hour. Eggs, onion, dill and breadcrumbs bind the mixture, and the fritters brown in the pan, with golden edges and a soft middle. I choose small zucchini with smooth, unbruised skin because the flesh is firmer and easy to grate. Prep: 20 minutes. Cook: 18 minutes. Rest: 60 minutes. Total time: at least 98 minutes. Serves: 4. Approximately 245 kcal and 6 g protein per serving.

Ingredients

600 g small zucchini
1 teaspoon of salt
1/4 medium onion (38 g)
10 g fresh dill
1 large egg
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
80 g breadcrumbs
60 ml sunflower oil

Preparation

1. Coarsely grate the zucchini and mix it with 1 teaspoon of salt. 2. Let it sit for at least 60 minutes, then squeeze out the liquid very well. 3. Put the zucchini in a bowl and mix it with the grated onion, chopped dill, egg, pepper and garlic powder. 4. Gradually stir in the breadcrumbs. Shape into 8 patties about 1 cm thick. 5. Heat 60 ml of oil in a large frying pan over medium heat for 2 minutes. Fry the patties in two batches, for 4 minutes on each side, until browned. Transfer them to paper towels. 6. Serve warm.

Notes

Very large zucchini can have large seeds and watery flesh; cut them lengthwise and scoop out the soft middle before grating. If the zucchini seems too salty after you squeeze it, quickly rinse the flesh and squeeze it again; otherwise the patties may be salty. Don’t add all the breadcrumbs at once: the zucchini may release more liquid as you mix, so add them until the mixture holds its shape. For a gluten-free version, replace the breadcrumbs with the same amount of gluten-free breadcrumbs; keep the egg. Regular breadcrumbs contain gluten, and egg is an allergen. Serve with yogurt and cucumber sauce and tomato salad. They keep in the fridge for up to 3 days; reheat them in a clean frying pan over low heat until the edges are crisp again.