Aug 252014
 

 

 

The British and Americans will call them fritters, the Belarusians – draniki, the Ukrainians – deruni, the Jews – latkes, and the Russians – blini. But they all mean the same dish (or, at least, a very similar).

I often make these fritters –with potatoes, pumpkin, and cabbage, with dill or parsley added, with green onion, and so on. And in every case, it’s fast, easy and always delicious.

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When preparing vegetable fritters many cooks would grate vegetables, mix with salt and let them stand for a few minutes. Then they are pressing the vegetables to squeeze out excess juice.

Personally I prefer to make the fritters differently, and I like my method very much. I grate vegetables, using a mandoline grater (julienne), then mix grated vegetables with an egg, flour and spices and fry the fritters immediately. This method gives the fritters a crunchy texture while using less flour used.

Fresh herbs for sure will give an extra flavor and a wonderful aroma if added to the batter. I am always making them with dill, whenever I am serving a fish dish with fritters on a side. Dill fritters and fish is a great combination.

I also recommend serving fritters with tangy yogurt sauce. They could be an excellent appetizer, a tasty side dish or a wonderful vegetarian meal!

zucchini fritters (20)

 

Instructions:

Grate the vegetables using a mandoline (thinnest julienne).

In a large bowl lightly beat the egg. Add the vegetables, herbs (if using) and spices. Mix.

Heat the olive oil in a pan. Using a tablespoon drop the vegetable batter into the pan and fry them for 2 minutes on each side until golden brown.

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Stir in 3 tablespoons flour. Add more flour, if needed. Vegetables should settle down and get a consistency of very thick batter. A little more or less flour – it does not matter.

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Heat the olive oil in a pan. Using a tablespoon drop the vegetable batter into the pan and fry them for 2 minutes on each side until golden brown.

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  • Tip:

The exact amount of flour depends on the amount of the vegetables used, their size, zucchini water content, and personal preferences.

 

Print Recipe
Zucchini Fritters
Author: Nina Phomina
Instructions
  1. Grate the vegetables using a mandoline (thinnest julienne).
  2. In a large bowl lightly beat the egg. Add the vegetables, herbs (if using) and spices. Mix.
  3. Stir in 3 tablespoons flour. Add more flour, if needed. Vegetables should settle down and get a consistency of very thick batter. A little more or less flour - it does not matter.
  4. Heat the olive oil in a pan. Using a tablespoon drop the vegetable batter into the pan and fry them for 2 minutes on each side until golden brown.
Recipe Notes

The exact amount of flour depends on the amount of the vegetables used, their size, zucchini water content, and personal preferences.

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Cook with pleasure and enjoy the world!

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