Zucchini Fritters
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g zucchini, firm, youn
- salt
- 1 medium onion (s), white
- 4 slices rusks, alternatively breadcrumbs
- 50 g cheese, rated kefalotiri, alternatively Emmentaler
- 2 medium egg (s)
- 0.5 ½ bunch parsley, smooth
- 1 sprig mint, fresh or 0.5 teaspoon dried
- Pepper, freshly ground
- Oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut off the stems and flowers. Grate the zucchini on a fine kitchen grater, sprinkle with 1 teaspoon salt, mix and let stand for about 10 minutes, then drain in a sieve.
- In the meantime, peel the onion, grate it finely and squeeze it out in a sieve with the zucchini, then mix in a bowl.
- Cut off the dark crust from the rusks, process the light part into breadcrumbs in a plastic bag in a lightning bolt chopper or with a pasta roll and add to the zucchini with the grated cheese.
- Separate egg yolks and whites. Wash off the herbs and spin dry, chop finely, add to the zucchini with the egg yolk. Season the dough with salt and pepper.
- Beat the egg whites until stiff and fold into the batter.
- Let the oil get very hot in a deep fryer or pan with a high rim. It is hot enough when bubbles rise from a wooden stick held in it. Caution: danger of splashing! Cut off the cams with a teaspoon and carefully push them into the hot fat with a second spoon. Bake the donuts until golden brown, then degrease well on kitchen paper.
- Serve the donuts hot with tzatziki.
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