Zucchini fritters

Ingredients for zucchini fritters

4 portions

  • 6 medium sized zucchinis
  • 1 onion
  • 1 carrot
  • 1 egg
  • 100 gr feta cheese
  • 3 teaspoons of trimmed rusk
  • 3 teaspoons of corn flour
  • ½ bunch of chopped dill
  • ½ bunch of chopped parsley
  • A pinch of salt
  • Oil for frying ( sunflower oil or olive oil)
  • Flour for frying
  • Pepper

Method for zucchini fritters

Wash the zucchinis and cut their edges. Peel the carrot and the onion and trim them all, on the thick side of the trimmer.

Place the mixture in a strainer, add the salt and rub them very well until all their fluids are dried out. Leave them there for about 30 minutes in order to dry out very well.

Then in a bowl we put the zucchinis, the feta cheese, the dim, the parsley, the rusk, the corn flour, the egg and the pepper. Stir them very well until our mixture is able to be molded. If necessary, add a teaspoon of corn flour.

When the mixture for the zucchini fritters is ready, place it in the fridge for about 30 minutes in order to get a bit tight.

In a pan, add about two fingers of olive oil in medium to strong fire.

Mold the zucchini fritters in small balls (like the meatballs), flour them, press them a little and shake them in order to remove some of the flour.

When the olive oil is hot (not too much) put in the zucchini fritters and fry them for about 2 or 3 minutes from each side. Turn them around two to three times in order to be fried evenly.

When our zucchini fritters are ready, take them out and place them on absorbent paper.

They are served warm and they are accompanied by a yoghurt sauce or a red sauce.

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