Golden zucchini fritters We cook with herbs, in this recipe with parsley and dill. It would be delicious with green onions or cilantro too! Zucchini pancakes are prepared quickly, a great idea for a quick and healthy breakfast. I advise you to make a dill sauce for this dish: grind the dill with a pinch of coarse salt and mix with sour cream or yogurt.
Ingredients:
- 1 medium zucchini;
- 1 egg;
- 1 1\2 tablespoons wheat flour;
- 1 teaspoon sweet paprika;
- dill, parsley;
- salt to taste, vegetable oil.
Step-by-step cooking recipe
Step 1:
Peel the zucchini and remove the seeds. Young zucchini squash do not need to be peeled. Grate the pulp on a large vegetable grater.
Step 2:
Add a large chicken egg and finely chopped dill and parsley to the vegetables, mix well.
Step 3:
Add ground sweet paprika and wheat flour.
Step 4:
Mix everything thoroughly and, only at this stage, add salt to taste. I’ll explain why you need to add salt at the very end: salt draws water out of vegetables, if you add salt right away, the dough will turn out watery, but flour immediately absorbs moisture.
Step 5:
Leave the dough for 5 minutes, meanwhile heat the frying pan, pour a couple of tablespoons of vegetable oil.
Step 6:
Place potato pancakes by the tablespoon into the heated oil. Fry until golden brown, first on one side, then on the other.
Step 7:
The finished potato pancakes have a crispy crust, juicy and tender inside.
Step 8:
Zucchini potato pancakes with herbs are ready, serve immediately with sour cream! Bon appetit!
