Description
Crispy zucchini & potato fritters deliver a Mediterranean-inspired flavor explosion that dances between golden edges and tender centers. Perfectly seasoned and pan-fried, these delightful bites promise a crowd-pleasing experience you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1 zucchini
- 2 potatoes
- 1 carrot
- 2 eggs
- 100 grams (3.5 ounces) Suluguni cheese, grated
Seasoning and Herbs:
- 1 clove of garlic, minced
- Spring onion, chopped
- Salt to taste
- Black pepper to taste
- 2 tablespoons semolina
Cooking and Sauce Ingredients:
- Vegetable oil for frying
Sauce Ingredients:
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons smoked paprika powder
- 2 teaspoons dried garlic
Instructions
- Shred zucchini, potatoes, and carrot using a grater, then place in a colander. Sprinkle with salt and allow to rest for 10 minutes, enabling excess moisture to drain.
- Thoroughly squeeze out remaining liquid from the vegetable mixture, ensuring maximum dryness.
- Transfer drained vegetables into a spacious mixing bowl, incorporating grated Suluguni cheese, finely chopped spring onion, cracked eggs, minced garlic, semolina, salt, and freshly ground black pepper.
- Blend ingredients meticulously, creating a uniform and cohesive mixture that will hold together during cooking.
- Warm vegetable oil in a large frying pan over medium heat, reaching approximately 350°F.
- Using a spoon, carefully drop fritter batter into hot oil, gently pressing each portion to create flat, circular shapes.
- Fry fritters for 3-4 minutes per side, monitoring until they transform into a rich golden-brown color with crispy edges.
- Remove fritters using a slotted spoon, placing them on paper towels to absorb excess oil and maintain crispiness.
- Whisk together sour cream, mayonnaise, smoked paprika powder, and dried garlic in a separate small bowl to create a complementary dipping sauce.
- Plate hot fritters immediately, accompanied by the zesty sauce, and serve while maintaining optimal temperature and crunchiness.
Notes
- Squeeze zucchini and potatoes thoroughly to prevent soggy fritters that fall apart during frying.
- Use a clean kitchen towel or cheesecloth to remove maximum moisture from grated vegetables for crispier texture.
- Select younger zucchinis with fewer seeds to maintain better structural integrity and enhance overall fritter consistency.
- Replace semolina with gluten-free flour alternatives like almond or chickpea flour for celiac or gluten-sensitive individuals.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Breakfast, Snacks, Appetizer, Lunch
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 90 mg