Zucchini Fritters
Ingredients
- 500 gZucchini (coarsely grated)
- 1 tspGray sea salt
- 60 gWheat flour
- 2 pcEgg (beaten)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 pcGarlic (minced)
- 1 tbspFlat-leaf parsley (chopped)
- 1 tbspChives fresh (snipped)
- 1 pinchBlack pepper ground
- 3 tbspSunflower oil
- 100 gFeta cheese (crumbled)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48 hours in the fridge. Reheat for 2 minutes in a dry pan to restore crispiness.
