Crispy Zucchini Fritters with a Touch of Paprika
Crispy, savory, and perfectly seasoned, these zucchini fritters are the ultimate addition to your next brunch or snack session.
Equipment
- mixing bowl
- spatula
- paper towels
Ingredients
- 250 g all-purpose flour
- 170 g plain nondairy yogurt
- 60 ml canola or vegetable oil plus more for frying
- 60 ml plain soy or nondairy milk
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine shredded zucchini, flour, yogurt, oil, soy milk, paprika, salt, and pepper.
- Mix everything together until fully incorporated.
- The mixture should resemble thick pancake batter.
- Preheat a frying pan over medium-high heat and add about ¼ inch (6 mm) of oil.
- Scoop the batter into the pan, shaping it into fritters.
- Fry for 5–7 minutes per side or until golden brown, flipping when edges begin to brown.
- Transfer to paper towels to absorb excess oil.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light Chardonnay or a citrusy white wine to complement the flavors of the zucchini.Nutritional Information
Calories: 120 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 6 g | Sugar: 3 g | Salt: 0.2 mg
