Place the zucchini in a colander with a little of the salt for 15 minutes, to draw out the liquid.
Colander
2
Squeeze the liquid out of the zucchini well with your hands.
💡A grated vegetable is full of water: without squeezing, the mixture is too soft, and the fritters fall apart in the pan and soak up oil.
3
In a large bowl, mix the zucchini, garlic, parsley, cheese, eggs, flour, salt and black pepper.
Bowl
4
Shape the mixture into flat rounds 6–7 cm across.
5
Heat the oil in a skillet over medium heat and fry the latkes 3–4 minutes on each side, until until golden.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
6
Transfer the latkes to paper towels.
Paper towels
7
Serve with Sour cream.
211calories
7 gprotein
8 gcarbs
16 gfat
● protein 13%● carbs 16%● fat 70%
Per serving (185 g), of 4 servings
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
🧻 Consumables: Paper towels
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