Zucchini Fritters

Golden patties with a crispy crust and a tender, fragrant green center. Steam escapes when broken with a fork, releasing the aroma of fresh herbs.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 293
• Protein: 11 g
• Carbs: 16 g
• Fat: 20 g

Ingredients

• 500 g Zucchini ( coarsely grated )
• 1 tsp Gray sea salt
• 60 g Wheat flour
• 2 piece Egg ( beaten )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 1 piece Garlic ( minced )
• 1 tbsp Flat-leaf parsley ( chopped )
• 1 tbsp Chives fresh ( snipped )
• 1 pinch Black pepper ground
• 3 tbsp Sunflower oil
• 100 g Feta cheese ( crumbled )

Instructions

1. Drain the zucchini

   Coarsely grate the zucchini. Mix them with the sea salt in a colander and let them drain. The water must drain away to prevent the fritters from being soggy.

2. Squeeze the flesh

   Take the flesh in your hands or in a clean cloth. Squeeze as hard as you can. The flesh should be as dry as possible to the touch.

3. Make the batter

   In a mixing bowl, beat the eggs. Add the flour, minced garlic, chopped green onion, herbs, and crumbled feta. Stir in the zucchini. The batter should coat the spoon without running.

4. Sear the fritters

   Heat the oil in a pan. Drop small mounds of batter. When the edges are well browned and the fritter comes loose, flip it to brown the other side.

Chef's tips

• Do not skip the draining step; it is the secret to crispiness.
• If the batter still releases liquid, add a pinch of flour.
• Avoid overcrowding the pan, otherwise the oil temperature drops and the fritters absorb the fat.

Storage

Keep for 48 hours in the fridge. Reheat for 2 minutes in a dry pan to restore crispiness.