Crispy Zucchini Fritters
Looking for a fun way to use up all that zucchini from your garden? These Savory Zucchini Pancakes are the perfect solution! With a satisfyingly crispy exterior and a tender, cheesy interior, they are a delightful side dish or a light lunch that tastes like a summer afternoon. Get ready to fall in love with these little veggie superstars!
Equipment
- 2 Medium-sized bowls
- Stovetop
Ingrediënten
- 3 cups grated zucchini
- 2 eggs
- 3 tbsp. flour
- ¼ cup grated Parmesan cheese
- ½ tsp salt
- Pepper to taste
- Butter for frying
Instructies
- In a medium-sized bowl, mix the grated zucchini with the salt.
- Let it stand for about 45 minutes to draw out excess moisture.
- Squeeze the excess moisture from the zucchini.
- In a separate bowl, beat the eggs well.
- Add the drained zucchini, flour, Parmesan cheese, and pepper to the beaten eggs.
- Mix well until all ingredients are combined.
- In a large skillet, melt a small amount of butter over medium heat.
- Drop tablespoonfuls of the zucchini mixture into the hot skillet.
- Fry until lightly browned on both sides, flipping once.
- Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:
These pancakes are best served immediately while they are still hot and crispy. They are great on their own as a snack or light meal, or as a side dish to grilled fish or chicken.
Wine Advice:
For these delicious zucchini pancakes, you need a wine that's as fresh and easy-going as they are. A light-bodied white wine with good acidity, such as a crisp Sauvignon Blanc or a dry Pinot Grigio, would be a fantastic choice. Their citrus notes and vibrant flavor will complement the fresh zucchini and savory cheese beautifully, without stealing the show. It's a pairing that proves the simple things in life are often the best!
Nutritional Information
Calories: 200 kcal | Carbohydrates: 15 g | Protein: 10 g | Fat: 12 g | Fiber: 3 g | Sugar: 4 g | Salt: 0.5 g
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