Spiced Zucchini Fritters

Golden-crusted patties with a melting heart, infused with cumin and fresh coriander. Steam escapes when broken, revealing a soft and light texture.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 341
• Protein: 12 g
• Carbs: 32 g
• Fat: 17 g

Ingredients

• 1 kg Zucchini ( grated )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 2 piece Egg
• 100 g Wheat flour
• 1 tsp Baking powder
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 piece Coriander ( chopped )
• 50 ml Sunflower oil
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 tsp Harissa ( adjust to taste )

Instructions

1. Vegetable draining

   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. Preparing the batter

   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. Binding

   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. Frying

   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.

Chef's tips

• 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.

Storage

Eat immediately to keep the crunch. Can be reheated for 5 min in the oven at 180°C.