Cheesy Zucchini Fritters
If you have approximately 35 minutes to spend in the kitchen, Cheesy Zucchini Fritters might be an excellent lacto ovo vegetarian recipe to try. For 99 cents per serving, you get a side dish that serves 10. One serving contains 69 calories, 3g of protein, and 2g of fat. This recipe from My Zucchini Recipes requires salt, parsley, flour, and garlic. 7 people have made this recipe and would make it again. Overall, this recipe earns a great spoonacular score of 80%. Similar recipes include Cheesy Zucchini Fritters, Cheesy Potato Fritters with Zucchini, and Cheesy Cauliflower Fritters.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
½ bell pepper
2 eggs
6 tablespoon (50 g) all-purpose flour
2 cloves garlic
1 teaspoon parsley
pepper
salt
2-3 tablespoon sour cream
2 spring (green) onion
¼ teaspoon thyme
2 medium zucchini
Equipment:
colander
bowl
paper towels
frying pan
Cooking instruction summary:
Grate the unpeeled zucchini on a cheese graters large holes then transfer it in a colander. Season with salt, combine it and let it sit 3 minutes, then squeeze out the juice with your hands and let it stand until you prepared the other ingredients.Slice thin the spring onions and cut into little chunks a half bell pepper.In a small bowl beat lightly 2 eggs.Squeeze out the grated zucchini again, drain it completely to avoid the fritters to become soggy, then transfer it into a large bowl.Add the sliced onion and bell pepper, the beaten eggs, flour to the zucchini. Crumble the feta cheese into the bowl. Combine the ingredients with a pinch of salt, pepper and add the parsley and thyme.In a large skillet preheat 1 tablespoon olive oil. When the oil is hot, scoop one tablespoon batter for each fritter, press them lightly to become flat. Cook the fritters over medium heat for 3-4 minutes, when become golden brown flip them and cook them for another 3-4 minutes.When the zucchini fritters are cooked thoroughly, transfer them on paper towel.Keep the skillet oiled and repeat cooking the fritters.While the fritters are cooking, prepare the garlic sour cream. Crush 2 cloves of garlic in a small bowl, mix it with 2-3 tablespoon sour cream and season it with a pinch of salt and pepper.Serve the cheesy zucchini fritters immediately with the sour cream dip.
Step by step:
1. Grate the unpeeled zucchini on a cheese graters large holes then transfer it in a colander. Season with salt, combine it and let it sit 3 minutes, then squeeze out the juice with your hands and let it stand until you prepared the other ingredients.Slice thin the spring onions and cut into little chunks a half bell pepper.In a small bowl beat lightly 2 eggs.Squeeze out the grated zucchini again, drain it completely to avoid the fritters to become soggy, then transfer it into a large bowl.
2. Add the sliced onion and bell pepper, the beaten eggs, flour to the zucchini. Crumble the feta cheese into the bowl.
3. Combine the ingredients with a pinch of salt, pepper and add the parsley and thyme.In a large skillet preheat 1 tablespoon olive oil. When the oil is hot, scoop one tablespoon batter for each fritter, press them lightly to become flat. Cook the fritters over medium heat for 3-4 minutes, when become golden brown flip them and cook them for another 3-4 minutes.When the zucchini fritters are cooked thoroughly, transfer them on paper towel.Keep the skillet oiled and repeat cooking the fritters.While the fritters are cooking, prepare the garlic sour cream. Crush 2 cloves of garlic in a small bowl, mix it with 2-3 tablespoon sour cream and season it with a pinch of salt and pepper.
4. Serve the cheesy zucchini fritters immediately with the sour cream dip.
Nutrition Information:
covered percent of daily need
