John Myers
Zucchini Fritters or Zucchini Fritters (Eggless)
The perfect zucchini fritters or zucchini fritters (eggless) recipe with a picture and simple step-by-step instructions.
- 400 g Zucchini green
- 2 piece Onion red
- 2 piece Red peppers
- 1 piece Red chilli
- 1 bunch Fresh coriander
- 0,5 bunch Fresh smooth parsley
- 3 sheet Sage fresh
- 1 teaspoon Fresh oregano
- 1 tablespoon Lemon balm fresh
- 3 piece Garlic cloves
- 1 piece Egg
- 200 g Chickpea flour
- 100 g Grated Parmesan
- 0,5 teaspoon Ground coriander
- 1 pinch Nutmeg
- 3 tablespoon Extra virgin olive oil
- 0,5 liter Rapeseed oil
- 3 teaspoon Salt
- 1 teaspoon Colorful pepper from the mill
- 1 piece Lemon
- Soy sauce
- Is something for vegetarians but also tastes good as a side dish to a good piece of meat … Unfortunately, I only had Emmental on hand. Do something good and don’t forget to taste it. Soy sauce goes well with it. Bon Appetit
- Coarsely grate the zucchini, peppers and onions, mix with salt in a bowl and let rest for 10 minutes. Chop the fresh herbs, grind the garlic with a little salt and finely chop the chilli. Rub the lemon, zest are better.
- Squeeze the grated vegetables well and place in a larger bowl. Withhold flour and rapeseed oil. Add all ingredients and stir carefully with a wooden spoon. Finally, briefly stir in the flour, do not stir for too long, as stirring will make it more liquid again.
- Let the rapeseed oil get hot in a deep pan and slide small heaps into the fat with a spoon and fry for 1 1/2 minutes on each side.
- First place the finished items on kitchen paper so that the fat is removed (blotting paper effect). If the fat is heated to 170 °, the fritters will not be soaked.
Facebook Comments