Name: Zucchini Fritters with Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: 2 pcs zucchini; 2 pcs eggs; 100 g plain flour; 100 g edam cheese; 3 tablespoons grated parmesan; 2 cloves garlic; 2 tablespoons parsley; 1 teaspoon salt; 1 pinch ground pepper; 4 tablespoons sunflower oil

Ingredients

4portions

For the fritters

2 pcszucchini

2 pcseggs

100 gplain flour

100 gedam cheese

3 tablespoonsgrated parmesan

2 clovesgarlic

2 tablespoonsparsley

1 teaspoonsalt

1 pinchground pepper

For frying

4 tablespoonssunflower oil

Step by step process

Make the batter

1
Zucchini fritters start at the grater. Grate two zucchini finely on the large holes, sprinkle them with a teaspoon of salt and let them rest for ten minutes. They will release their excess water in the bowl.
2
Transfer the rested grated zucchini to a strainer. Squeeze it firmly with your hands so as much juice as possible runs out. The drier the mixture, the crispier the result and the better the patties hold together.
3
Return the squeezed zucchini to the bowl. Add the eggs, flour, grated Edam, parmesan, pressed garlic and finely chopped parsley. Season with pepper and mix everything into a thicker batter that holds its shape and does not run off the spoon.

Frying

4
Heat the oil in a wide pan. Scoop up the batter with a spoon, drop it onto the hot fat and gently flatten it into patties about one centimeter thick.
5
Fry them over medium heat for about 3 minutes per side. They should turn golden and the cheese should crisp into a thin golden lace along the edges.
6
Set the finished fritters on a paper towel to drain off the excess fat. Fry the rest of the batter the same way. Serve warm with a spoonful of sour cream or just on their own.