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- Zucchini Fritters
Zucchini Fritters
Ingredients
Step by step process
Making the batter
- 1
Zucchini fritters need only well-drained zucchini, so start there. Grate it coarsely into a bowl, salt it and let it sit for 10 minutes. Then squeeze it firmly by hand to release as much water as possible.
- 2
Add both eggs and the plain flour to the squeezed zucchini. Stir with a fork into a thicker batter that holds together and does not run off the spoon. Salt only lightly, since the zucchini already carries salt from squeezing, and season with freshly ground black pepper.
TIP:Mix the wet and dry ingredients just until combined and don't mix for long, or the dough will be stiff. Let it rest for 5-10 minutes so the flour can absorb the liquid and the texture improves.
Frying and serving
- 3
Heat a little oil in a pan over medium heat. Spoon smaller mounds of batter into it and gently flatten them with the back of the spoon into round fritters. Leave a little space between them so they are easy to flip.
TIP:The oil should be hot enough for the coating to seal immediately, but it must not smoke. Try dropping in a pinch of breadcrumbs: they should gently sizzle at once and float to the surface. In oil that is too cool, the food will absorb fat. In overheated oil, it will burn quickly.
- 4
Fry them for 3 minutes on each side, until the underside turns golden and the edges start to crisp. Then flip them carefully with a spatula and finish frying the other side until golden.
- 5
Let the finished pieces drain briefly on a paper towel to lose the excess fat. Stack them on a plate and serve warm, with a spoonful of plain yogurt or a garlic dip if you like.
More tips:
The better you squeeze the zucchini, the firmer the fritters will be. A wet batter falls apart in the pan.
For a bolder flavor, stir a clove of pressed garlic or a handful of chopped chives into the batter.
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Topic: Czech Cuisine
