Zucchini fritters are a quick homemade dish that is good for both breakfast and a light dinner. Zucchini gives a delicate texture, parsley adds freshness, and egg and flour hold the dough together. The most important point in this recipe is to press the grated zucchini correctly. If you leave too much juice, the fritters will spread and fry longer. When the mass is prepared correctly, the fritters come out ruddy on the outside and soft on the inside.
The recipe is simple, but there are a few small details. Do not make the dough too thick – it should be soft and barely hold its shape on a spoon. It is better to heat the pan in advance and fry on medium heat so that the fritters have time to bake. They are best served immediately with sour cream, but a light garlic sauce also works well.
If you need to make the fritters in advance, let them cool completely before placing them in a container. Heat them in a dry frying pan or in the oven at a low temperature – this way they will remain soft, and the crust will become pleasantly crispy again.
Ingredients
- zucchini – 1 kg
- fresh parsley – a large bunch
- egg – 1 pc.
- flour – 5 tbsp. l.
- sour cream – for serving
- salt – to your taste
What can be replaced
Preparation
How to cook step by step
Wash the grated zucchini generously with your hands or through cheesecloth. Excess liquid is the main cause of unsuccessful fritters, so this step is important.
Add chopped parsley, egg, flour and salt to the zucchini. Mix well so that the mass becomes uniform and stays on the spoon.
Heat a frying pan with a little oil. Spread the fritters with a tablespoon and fry on medium heat until golden brown on both sides.
Transfer the finished fritters to a paper towel to remove excess oil, and serve immediately with sour cream.
Why the recipe works
If you want to get thinner fritters, add the dough to the pan in a slightly smaller portion and spread it with a spoon. Then they will fry faster and have a thinner, even crust.
How to understand that the fritters are ready
- The surface has become golden and uniform.
- The fritters turn easily and keep their shape.
- The middle is soft, without raw zucchini.
Typical mistakes
If desired, you can add a pinch of black pepper or a little dried garlic to the dough. This will not change the basic logic, but will make the taste more distinct. In any case, the main thing is to squeeze the zucchini well and take your time with frying.