When summer is in full swing and markets are loaded with fresh courgettes, it would be a crime to not enjoy these fabulous veggies. And we have a stunning recipe for squash pancakes with fragrant herbs and a light garlicky flavor.
These fritters are a fan, easy, and yummy snack for both working days and free days.
When taken from a frying pan, crispy and golden brown, and dipped in fresh sour cream, the pancakes blend a variety of textures into one insanely delicious bite. They taste really fabulous. Come on. See it yourself)
Don’t forget to save this recipe to enjoy it all summer long.
Ingredients:
- 2 zucchinis
- 2 garlic cloves
- 6 tbsp flour
- 2 eggs
- 1/2 bunch of fresh dill
- 1/2 bunch of fresh parsley
- Ground black pepper – to taste
- Salt – to taste
Cooking
Zucchini are those type of veggies which have a lot of liquid inside. Of course, you don’t want your pancakes to break or become soggy when cooked. That’s why we need to get as much moisture out as we can. Shhh! That’s the secret to crispy pancakes)
Rinse squashes and peel them. Shred the veggies coarsely. Place the mixture in a colander, salt it and set aside for 30-40 minutes to let the squash release liquid.
Meanwhile, wash fresh dill and parsley under running water. Cut the herbs finely.
Peel and squeeze two garlic cloves (one garlic clove for 1 zucchini if you only want to add a light zest; for a more piquant taste add more garlic cloves).
When 40 minutes have passed, press zucchini firmly with your hands to drain any excess water.
Add the garlic and 2 eggs to the squash batter. Season it with your favorite spices – you can use any spices you like – (I added ground black pepper). Mix everything gently.
Sprinkle flour over and stir to combine (it might happen that you’ll need more or less flour – everything depends on the type of flour you use; but don’t worry, just make sure that your batter has a consistency that is slightly denser than sour cream has – and you’re done).
At the end add fresh herbs to the batter.
Preheat vegetable oil in a frying pan. Drop a spoonful of our zucchini batter for each fritter. Flatten it lightly with a spatula to resemble a pancake.
Fry each fritter over medium heat until brown on both sides, about 2-3 minutes per side. Then cover the pan with a lid and leave pancakes for 2 minutes more to let them cook inside thoroughly.
Transfer the cooked fritters to a plate covered with a paper towel to let excess oil drain.
Serve courgette fritters with a generous dollop of sour cream.
I should warn you, please, be careful, these zucchini pancakes are so tasty that you can eat the entire batch in one sitting))
Enjoy your meal!
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