Zucchini fritters
Votes: 21
Time: 24 min.
Complexity: easily
Quantity: 10 (7.5 cm) pancakes
Complexity: easily
Quantity: 10 (7.5 cm) pancakes
Zucchini is one of the most successful and delicious ingredients for vegetable fritters. This summer dish is always popular during zucchini season and never gets boring, plus they're incredibly easy to prepare. Combine grated zucchini with onions, eggs, flour, and spices and fry in a mixture of butter and olive oil. This will give the fritters a more delicate flavor. Place them in a well-heated pan so the outside seals immediately and the center retains all the juiciness. Fry zucchini fritters for breakfast and serve with a dollop of sour cream. They also go great with meat dishes, replacing both a vegetable side dish and bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium zucchini or regular squash (about 350 g)
- 2 tablespoons grated red onion
- 2 large eggs, lightly beaten
- 6 - 8 tbsp flour
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 0.5 tsp ground black pepper
- Butter and vegetable oil
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Cooking the dish according to the recipe:
- Preheat oven to 150°C.
- Grate the zucchini on a coarse grater. Immediately stir in the onion and eggs. Add 6 tablespoons of flour, baking powder, salt, and pepper. (If the dough has become too runny due to the juices released from the zucchini, add the remaining 2 tablespoons of flour.)
- In a large skillet (25–30 cm) over medium heat, melt 0.5 tbsp (8 g) butter and 0.5 tbsp olive oil. When the oil is hot but not smoking, reduce the heat and drop in the batter with a spoon. Fry the pancakes for about 2 minutes on each side, until golden brown. Place the cooked pancakes on a baking sheet and place in the oven to keep warm. Wipe the skillet dry with a paper towel. Add more butter and vegetable oil and continue frying the remaining batter. The finished pancakes can be kept in the oven for another half hour to keep them warm. Serve hot.
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