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stack of zucchini fritters topped with sour cream

Zucchini Fritters

Warm, nutritious zucchini fritters fried to perfection. This is such a simple recipe you will wonder why you never tried it before. It usually even works with picky eaters who are loathe to try veggies, as the zucchini is fairy hidden in this wonderful recipe.
5 from 2 votes
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Course: Appetizer
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8 people
Calories: 145kcal
Author: Guido Pedrelli

Ingredients

  • 2 (2) large zucchinis or 3 small ones
  • 300 grams (2.4 cups) all-purpose flour
  • 250 grams (1.06 cups) water
  • 10 grams (2 tsp) fresh brewer's yeast or 5 grams of dry brewer's yeast
  • 5 grams (0.83 tsp) salt and pepper as desired
  • peanut oil or other oil for frying abundant

Equipment

  • 1 Large bowl
  • 1 box grater
  • 1 plate
  • 1 paper towels
  • 1 high-sided frying pan or cast iron skillet
  • 1 Fork
  • 1 Spoon
  • 1 Slotted Spoon

Instructions

  • In a bowl, dissolve the yeast in the water, add the flour and the salt and mix with a fork until you have a soft batter. Cover with saran wrap and let sit in a warm place for about 1 hour, or until it doubles.
  • In the meantime, grate the fresh zucchini with a box grater, drain and pat dry with a clean dishcloth or paper towels being sure to remove as much water as possible. You can even squeeze the zucchini with a cheese cloth to make sure there is no moisture left, this is very important because the zucchini fritters won't fry well if they are wet.
  • When the batter has doubled, add the zucchini to the batter and stir until combined.
  • Heat the peanut oil in a large skillet with high sides over high or medium heat.
  • Take a large scoop of batter and pour it directly into the boiling oil in the cast iron skillet over medium heat to form a sort of patty that is circular and fairly flat. Fry just a few fritters at a time for about 1.5 minutes on each side until they are golden brown, turning each zucchini fritter only once if possible.
  • Remove each zucchini fritter with a slotted spoon and place onto a paper towel lined plate or baking sheet. Add a dash of salt and freshly ground black pepper and serve hot, possibly with your sour cream or Greek yogurt dipping sauce on the side.
Serving: 100g | Calories: 145kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 248mg | Potassium: 168mg | Fiber: 2g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 9mg | Calcium: 15mg | Iron: 2mg
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