Traditional Zucchini Fritters

Method

A golden crust that cracks under the teeth, revealing a melting zucchini heart flavored with garlic. The scent of fried vegetables and seared parsley fills the kitchen.

1. 1

   Grate the zucchini with a medium grater. Sprinkle with sea salt and let drain for 10 minutes. Squeeze the vegetable firmly between your hands to extract all the water: the flesh must be dry to the touch.

2. 2

   In a mixing bowl, beat the eggs. Add the flour and baking powder, then mix until you get a smooth batter that coats the spoon. Stir in the minced garlic and chopped parsley.

3. 3

   Add the squeezed zucchini to the batter. Mix with a spatula to thoroughly coat every strand of vegetable. Pepper generously.

4. 4

   Heat the sunflower oil in a pan. Drop small mounds of batter. When the edges color and the underside is brown, flip. The fritter should be seared and crispy on the outside.