Zucchini fritters

These zucchini fritters use simple proportions and a little dill. Salting and draining the grated zucchini helps the fritters hold together in the pan.

Ingredients

600 g zucchini
1 egg
4 tablespoons flour
1 onion
1 garlic clove
Salt and pepper
Oil
2 tablespoons dill

Step-by-step preparation

Grate the zucchini, salt it and leave for 10 minutes, then squeeze thoroughly.
Add the chopped onion, garlic, egg, flour and dill, then season.
Fry small fritters in oil for 3-4 minutes on each side and drain.

Time and servings

35 minutes; 4 servings.

Practical tips and variations

Squeezing the zucchini thoroughly reduces the amount of flour needed.
Small fritters are easier to turn.
Serve with garlic sauce.

Preparing the zucchini

Choose firm zucchini and wash it under running water. Young zucchini does not need peeling or removal of its soft seeds. If it is large with tough skin or well-developed seeds, peel it and remove the spongy centre. Grate it coarsely so tender pieces of vegetable remain visible in the cooked fritters.

Salt draws water out of the zucchini. After letting it stand, transfer the shreds to a clean cloth or sieve and squeeze firmly. Do not skip this step even if the vegetable seems dry at first. Otherwise, the mixture may release liquid in the pan and the fritters can be difficult to turn. Since the zucchini has already been salted, use any extra salt sparingly.

Getting the mixture right

Finely chop the onion and crush or chop the garlic. Mix them with the zucchini, egg, flour and dill. The mixture will not be smooth like pancake batter: it should consist of moist shreds held together by a little batter. If a lot of water collects in the bottom of the bowl, pour it off or squeeze the zucchini again before adding the remaining ingredients.

If the mixture is still very loose after draining, stir in a little more flour. Add it gradually, since too much can overwhelm the vegetable flavour. Make a small test fritter. If it holds its shape, there is no need to change anything. If it falls apart, check whether the underside had time to brown before adding more flour.

Frying and serving

Heat a thin layer of oil in a frying pan. Spoon in the mixture and flatten it lightly to form small fritters. Leave space between them so a spatula can slide underneath. Cook over medium heat. When the underside is golden and firm, turn each fritter and cook the other side. If the surface darkens too quickly, lower the heat so the onion and zucchini have time to soften.

Transfer the cooked fritters to paper towels. They are best served shortly after frying, while the edges are lightly crisp. Serve garlic sauce in a separate bowl or spoon it over just before eating. A spoonful of thick yogurt and extra dill also work well. Serve with a salad for a simple meal, or make smaller portions as a snack.

Once cool, the fritters can be stored in a closed container in the refrigerator. Reheat them in a pan or oven, arranged in a single layer. Their texture will differ from freshly fried fritters. Store the sauce separately and add it after reheating.

FAQ

Do I need to peel zucchini?

Young zucchini only needs washing.

Why are my fritters falling apart?

The mixture may be too wet, or the underside may not have browned enough before turning.

Can I prepare the mixture ahead?

It is best to combine the ingredients shortly before frying. Grated zucchini can continue to release water, making the mixture looser over time. To get ahead, chop the onion, garlic and dill and measure the flour. Grate, salt and squeeze the zucchini before mixing. Stir the bowl during frying to distribute the flour and vegetables evenly between batches.

What if the fritters stick to the pan?

Give the pan time to heat and check that it has a thin layer of oil. Do not force a fritter loose: it should release more easily once its underside has browned. Use a wide spatula and turn carefully.