Here is another favourite vegetable "zucchini" that I enjoy baked, fried, stewed, stuffed or grilled. A versatile vegetable that blends itself well when combined with other foods and ingredients. Though mild in taste, the moisture content in zucchini is what makes it desirable and delectable to eat. Classified as a summer squash, the Italian word zucchini means "little squash". Also, in some parts of the world known by the French word "courgette".
These zucchini fritters are small cakes made with shredded zucchini mixed with spices, green onions, chillies, garlic, ginger, egg, flour, breadcrumbs and parmesan cheese. Shallow fried until golden brown and served with sour cream. They make a delightful appetizer or a side to the main meal. Absolutely delicious and enjoyable with the sour cream cooling every spicy bite.
For more information on zucchini and health benefits, click here.
These zucchini fritters are small cakes made with shredded zucchini mixed with spices, green onions, chillies, garlic, ginger, egg, flour, breadcrumbs and parmesan cheese. Shallow fried until golden brown and served with sour cream. They make a delightful appetizer or a side to the main meal. Absolutely delicious and enjoyable with the sour cream cooling every spicy bite.
For more information on zucchini and health benefits, click here.
Zucchini Fritters
(Yields 14)
Ingredients:
1/2 kg zucchini (about 3 medium-sized)
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon pepper powder
1 tablespoon grated parmesan cheese
2 large cloves of garlic (grated)
1/4” ginger (grated)
1/4 cup all purpose flour or maida
1/4 cup breadcrumbs
2 green onions (chopped)
2 long green chillies (chopped)
1 large egg
1/4 cup oil
salt
Method:
Scrub each zucchini under running water until the skin feels clean. Cut off the ends and grate using a box grater. Season with salt and set aside for 10 minutes.
Squeeze out excess moisture using a clean kitchen towel or spin zucchini in a salad spinner. (Note: Try to squeeze or spin out as much liquid as possible.)
Transfer zucchini into a bowl and gently mix in the spice powders, garlic, ginger, green onions, green chillies, egg, parmesan cheese, flour and breadcrumbs.
Heat oil in a non-stick skillet over medium heat. Drop 1/4 cup of zucchini mixture into the skillet, flattening slightly, frying 4 at a time. Cook until golden and crisp, around 3 minutes per side. Drain on absorbent paper towels.
Serve zucchini fritters with sour cream.
(Yields 14)
Ingredients:
1/2 kg zucchini (about 3 medium-sized)
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon pepper powder
1 tablespoon grated parmesan cheese
2 large cloves of garlic (grated)
1/4” ginger (grated)
1/4 cup all purpose flour or maida
1/4 cup breadcrumbs
2 green onions (chopped)
2 long green chillies (chopped)
1 large egg
1/4 cup oil
salt
Method:
Scrub each zucchini under running water until the skin feels clean. Cut off the ends and grate using a box grater. Season with salt and set aside for 10 minutes.
Squeeze out excess moisture using a clean kitchen towel or spin zucchini in a salad spinner. (Note: Try to squeeze or spin out as much liquid as possible.)
Transfer zucchini into a bowl and gently mix in the spice powders, garlic, ginger, green onions, green chillies, egg, parmesan cheese, flour and breadcrumbs.
Heat oil in a non-stick skillet over medium heat. Drop 1/4 cup of zucchini mixture into the skillet, flattening slightly, frying 4 at a time. Cook until golden and crisp, around 3 minutes per side. Drain on absorbent paper towels.
Serve zucchini fritters with sour cream.
