Make Low-Calorie Zucchini Buffers Yourself – That’s How It Works

Recipe for homemade zucchini pancakes

This delicious recipe is enough for 4 people. You can use both fresh and frozen zucchini. You will need 4 medium-sized courgettes, 4 tablespoons of cornstarch, and salt, pepper, and fresh herbs of your choice.

  • First, wash the vegetables thoroughly.
  • Then use a mandolin and shred the zucchini with a julienne attachment.
  • Place the veggies in a sieve and salt well. The salt draws the water out of the zucchini. Let everything drain for about 15 minutes.
  • Before forming the fritters, squeeze any remaining liquid out of the shaved vegetables.
  • Put the courgettes in a bowl with the herbs, some pepper, and cornstarch. Mix all ingredients well.
  • Form patties and place in a hot pan.
  • It is particularly healthy if you use coconut oil for frying instead of normal vegetable oil. The coconut flavor dissipates with high heat.
  • Fry the vegetable pancakes for about 4 minutes on each side.
  • Vary the fritters with carrots, celery, or white fish. You can also use oatmeal instead of starch.
  • Serve with a refreshing yogurt dip.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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