Spiced Zucchini Fritters
Ingredients
- 1 kgZucchini (grated)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 2 pcEgg
- 100 gWheat flour
- 1 tspBaking powder
- 1 tbspCumin ground
- 1 tbspSweet paprika
- 1 pcCoriander (chopped)
- 50 mlSunflower oil
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 1 tspHarissa (adjust to taste)
Method
Golden-crusted patties with a melting heart, infused with cumin and fresh coriander. Steam escapes when broken, revealing a soft and light texture.
- 1
Grate the zucchinis coarsely. Sprinkle with salt and let drain for 10 minutes. Squeeze firmly with your hands to extract as much water as possible; the flesh should be dry to the touch to ensure crispiness.
- 2
In a mixing bowl, beat the eggs with the chopped onion, garlic, harissa, and spices. The smell of cumin and paprika should be fragrant. Stir in the chopped cilantro.
- 3
Add the squeezed zucchinis to the mixture. Dust with flour and baking powder. Mix with a spatula until the flour disappears and forms a thick batter that coats the spoon.
- 4
Heat the oil in a pan. Place small mounds of batter, flatten slightly. When the edges brown and harden, flip. The crust should be uniformly golden and crispy.
Frequently asked questions
How do you get this dish right?
- The secret is to squeeze the zucchini in a clean cloth to remove all moisture.
- Do not overcrowd the pan, otherwise the oil temperature drops and the fritters soak up the fat.
How long does this dish keep?
Eat immediately to keep the crunch. Can be reheated for 5 min in the oven at 180°C.
