Classic Zucchini Fritters
4 servings
40 minutes
A classic in its purest form. You can make fritters without any flour at all, "cementing" the zucchini shavings with an egg. You will get not so much fritters as crispy potato pancakes, where the taste of the zucchini itself will be the main thing. With flour, the fritters are more tender, more ephemeral, the taste of the zucchini does not disappear, but becomes less intrusive. Then you can add both sweet and spicy accents to it (which is what we will use). If you like thick, fluffy pancakes, then add a packet of baking powder to the dough.
1
Peel the zucchini and grate it coarsely.
- Zucchini: 1 kg
2
If you have time, you can salt them and leave for 10 minutes instead of squeezing; they will release excess moisture. If there's no time, immediately drain in a colander and squeeze well, gathering the pulp in handfuls.
3
Peel the garlic, crush it with the flat side of a knife, and chop it.
- Garlic: 2 cloves
4
Tear off the leaves of the parsley and chop them finely.
- Parsley: 3 sprigs
5
Add parsley, garlic, salt, and pepper to the grated zucchini.
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 2 cloves
- Parsley: 3 sprigs
6
Beat the egg separately in a bowl with a fork and add it to the zucchini. Mix well.
- Chicken egg: 1 piece
7
Add the sifted flour there as well.
- Wheat flour: 100 g
8
Mix the dough thoroughly.
9
Heat vegetable oil in a pan. Spoon the dough into pancakes, leaving space between them.
- Vegetable oil: 50 ml
10
When one side of the pancakes is browned, carefully flip them to the other side and let them brown well too. Serve classic zucchini pancakes with sour cream.
- Sour cream: to taste