When you’re trying to find an entrée recipe that is perfect for vegetarians, these Zucchini Fritters will hit the spot time and time again. You’ll be amazed just how much the non-vegetarian among you love them too!
½ kg of zucchini (about 2 medium sized), coarsely grated
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yoghurt
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- Salt the zucchini with about 1 teaspoon of salt.
- Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels.
- Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
- Heat oil in a large skillet over medium heat.
- Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet.
- Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side.
- Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
- Serve immediately, with sour cream or plain yoghurt on the side
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