Traditional Zucchini Fritters

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 425
• Protein: 10 g
• Carbs: 32 g
• Fat: 28 g

Ingredients

• 3 piece Zucchini ( grated and drained )
• 150 g Wheat flour ( sifted )
• 2 piece Egg ( beaten )
• 1 piece Garlic ( minced )
• 10 g Flat-leaf parsley ( chopped )
• 1 tsp Baking powder
• 100 ml Sunflower oil ( for frying )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Zucchini preparation

   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. Making the batter

   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. Final mix

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

4. Pan frying

   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.

Chef's tips

• The crucial step is squeezing the zucchini: if it releases juice into the batter, the fritter will be soggy instead of crispy.
• The oil must be very hot before dropping the batter, otherwise it will be absorbed by the fritter.

Storage

Eat immediately to preserve the crispiness. Does not reheat well.