Classic Zucchini Fritters
Baking and Desserts • Russian
Description
Pure classic. You can make the fritters entirely without flour, 'cementing' the zucchini shreds with egg. They will turn out more like crispy latkes, with the flavor of the zucchini being the star. With flour, the fritters become more tender and ethereal; the zucchini flavor doesn’t disappear but becomes less pronounced. This way, you can add both sweet and spicy accents (which we will be using). If you like thick, fluffy fritters, then add a packet of baking powder to the batter.
Ingredients
- Courgette 0 lbs
- Garlic 2 cloves
- Chicken Egg 1 piece
- Wheat Flour 5 oz
- Parsley 3 sprigs
- Vegetable Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Sour Cream to taste
Step-by-Step Guide
Step 1
Peel the zucchini and grate it coarsely.
Step 2
If you have time, you can skip squeezing and just sprinkle with salt, leaving it for 10 minutes to release excess moisture. If you're short on time, immediately transfer to a colander and squeeze well, gathering the pulp in handfuls.
Step 3
Peel the garlic, crush it with the flat side of a knife, and chop it finely.
Step 4
Remove the leaves from the parsley and chop them finely.
Step 5
Add parsley, garlic, salt, and pepper to the grated zucchini.
Step 6
In a separate bowl, whisk the egg with a fork and add it to the zucchini. Mix well.
Step 7
Add the sifted flour to the mixture.
Step 8
Thoroughly mix the dough.
Step 9
Heat vegetable oil in a skillet. Using a tablespoon, drop the batter in rounds, leaving space between each.
Step 10
When the pancakes are golden brown on one side, carefully flip them over and let the other side brown nicely as well. Serve the classic zucchini pancakes with sour cream.
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