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Breakfast
Zucchini Fritters
Tender zucchini fritters with minimal flour and a generous helping of Parmesan—they stay moist and hold their shape beautifully thanks to squeezing out the excess moisture beforehand.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Scoop out the seeds from the zucchini and grate the firm flesh on a box grater. Season lightly with salt, toss it around, and set it in a colander to drain.
2
After about 10 minutes, squeeze out as much liquid as you can from the zucchini.
3
Grate garlic into the zucchini, crack in an egg, add flour and Parmesan, season with pepper, and mix everything together really well.
4
Heat oil in a skillet over medium heat and fry the fritters on both sides until they're golden brown.
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