Pan-fried zucchini fritters

Name: Pan-fried zucchini fritters
Ingredients: 2 medium zucchini (500 g); 1 teaspoon salt; 2 eggs; 1 garlic clove; 15 g parsley; 10 g dill; 1/2 teaspoon ground pepper; 150 g flour; 10 g baking powder; 60 ml oil

Salad - Pan-fried zucchini fritters by Ioanina I. - Recipia

Pan-fried zucchini fritters have a soft center and browned edges. Grated zucchini, eggs and flour make a thick batter with chopped garlic and herbs. I like them small, about the size of a heaped tablespoon, and eat them warm. Prep: 15 minutes. Cook: 20 minutes. Rest: 10 minutes. Total: 45 minutes. Serves: 4. About 260 kcal and 9 g protein per serving.

Ingredients

2 medium zucchini (500 g)
1 teaspoon salt
2 eggs
1 garlic clove
15 g parsley
10 g dill
1/2 teaspoon ground pepper
150 g flour
10 g baking powder
60 ml oil

Preparation

1. Wash the zucchini, trim the ends and remove the seedy part. Grate them on the fine side of a grater, mix with 1/2 teaspoon salt and leave to drain for 10 minutes, then gently squeeze them. 2. In a bowl, mix the zucchini with the eggs, chopped garlic, chopped parsley and dill, 1/2 teaspoon salt and the pepper. Stir in the flour and baking powder until you have a thick batter. 3. Heat the oil in a frying pan over medium heat for 2 minutes, until it shimmers. Spoon in the batter in batches and fry the fritters for about 3 minutes on each side, until browned. The frying time is about 18 minutes in total.

Notes

You can speed up the draining a little; a fine-mesh sieve helps the grated zucchini lose water evenly. Small, firm zucchini have fewer seeds; large ones can release more water, so scoop out the center until only the firmer part remains. Tablespoon-sized portions fry in the time indicated; if you make them thicker, the center needs another minute on each side. The batter can soften as it sits, so give it a quick stir before the next batch. I serve them with a tomato salad; they contain gluten and eggs and keep in a sealed container in the fridge for up to 3 days.