in Recipes

Zucchini fritters

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Ingredients for 3 servings:

  • 250 g zucchini
  • 250 g potatoes
  • 2 eggs
  • 4 tbsp flour
  • 2 tbsp parsley, finely chopped
  • some salt
  • some pepper
  • some paprika powder
  • some oil for frying
  • 1 tbsp semolina, if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Coarsely grate the zucchini and potatoes, press them through a sieve, mix them with all the other ingredients, and continue processing immediately; otherwise, they’ll retain too much water (or add another tablespoon of semolina to absorb the moisture). Heat a little oil, place small pancakes in the pan with a tablespoon, flatten them, and fry until crispy on both sides. This mixture yields about 12 zucchini pancakes. Serve with leaf salad, tomato salad, or a sour cream dip.

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Written by John Myers

Professional Chef with 29 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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