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Zucchini Fritters

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Ingredients
  Zucchini squash 2 Large
  Eggs 3
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Dried dillweed/1 tablespoon fresh dill 1 Teaspoon
  Garlic 2 Clove (10 gm), finely diced
  Flour 5 Tablespoon
  Onion 1 , diced
  Salad oil 2 Tablespoon (For Deep Frying)
  Margarine 1 Tablespoon (For Deep Frying)
Directions

Wash zucchini, do not peel.
Dice coarsely; cover with water.
Add 1 teaspoon salt and bring to boil for eight minutes.
Drain in colander (about 15 minutes).
While draining zucchini, heat salad oil and saute onion until soft.
Beat eggs; addnext7 ingredients.
Stir in drained, mashed zucchini.
Mix until well blended, adding sauteed onions.
Drop batter by tablespoon into skillet in which you have 2 tablespoons salad oil and 1 tablespoon margarine.
Fry zucchini fritters, a few at a time, until light brown on both sides, turning once.
Place on platter with paper towel to absorb, adding more oil and margarine to skillet as needed and add more batter.
Serve plain or topped with dollop of sour cream or plain yogurt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Korean
Course: 
Appetizer
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
8

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