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1kg courgettes, peeled and chopped4-5 green onions/ 1 large onion, chopped
½ bunch parsley/dill, finely chopped
1-2 beaten eggs
½ cup crumbled feta cheese (optional)
4-5 tablespoons of flour, plenty
¼ teaspoon baking powder
½ teaspoon black pepper
¼ teaspoon paprika (optional)
1 teaspoon salt to taste
1 cup olive/canola oil for frying
Combine all the ingredients in a bowl, except the eggs and oil. Then add the beaten eggs and prepare for frying (the eggs make the mixture juicy). If the mixture appears juicy, drain the excess water.
In a large pan, sizzle the oil and pour in 1 tablespoon of the mixture. Then press gently to flatten and shape into a pate. Fry both sides until golden brown over medium-high heat. Place the fried zucchini fritters on a paper towel to remove excess oil.
Serve the courgette fritters cold or warm with garlic or yoghurt sauce.
ENJOY
½ kg of courgettes, peeled and grated
4-5 green onions/1 large onion, chopped
½ bunch parsley/chives, finely chopped
1-2 beaten eggs
½ cup white cheese (optional)
4-5 tablespoons of flour, plenty
1 teaspoon black pepper
½ carbonated tea
½ teaspoon chili powder (optional)
1 teaspoon of salt
1 glass of oil for frying (preferably olive oil/canola oil)
Mix all the pancake ingredients except the eggs and oil well in a bowl. Finally add the beaten egg, mix and start frying without waiting too long (the egg dilutes the mixture). If the mixture is watered down, drain off the excess water.
Heat the oil in a large pan, take a spoonful of the pancake ingredients and dip them into the hot oil, press them lightly to flatten them and form meatballs. Fry the pancakes over medium heat until golden brown on both sides. Place the chips on a paper towel to remove excess oil.
Serve Zucchini Mucver hot or cold, with garlic yoghurt or yoghurt.
ENJOY YOUR MEAL
