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Sweet pancakes from zucchini

Sweet Zucchini Fritters

Original, budget-friendly, made from everyday ingredients, and downright delicious! Sweet zucchini fritters are a fun twist on this well-loved dish, made with a little added sugar. I doubted they'd be any good — but I was wrong. They're really tasty, tender, and kids love them.

Maria

Recipe author

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Composition / ingredients

Servings:

Zucchini

Egg

Flour

Sugar

Baking powder

0.5

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 3 g

Fats 8 % 2 g

Carbohydrates 80 % 20 g

109 kcal

GI: 20 / 0 / 80

Cooking method

Step 1:

How do you make sweet zucchini fritters? Gather your ingredients. Which zucchini works best? Choose young ones with tender skin. Wash and peel them — though a very thin skin doesn't have to be removed. If you're using more mature zucchini, cut off the tough peel and scoop out the seedy center.
Step 2:

Grate the zucchini on a coarse grater. Squeeze it lightly and drain off the liquid. Mine was young, so I left the skin on and didn't remove the seeds.
Step 3:

Add the egg, flour, sugar, and salt. Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Step 4:

Mix the batter well until smooth. Add a bit more sugar if you like — go by your own taste. The amount of flour may vary too, so watch the consistency: the batter should be fairly thick, like regular fritter batter.
Step 5:

Heat vegetable oil in a skillet and fry the fritters on both sides until golden brown. Add a little oil before each new batch — they taste best pan-fried. Transfer the finished fritters to a paper towel to blot off the excess oil. Serve hot with sour cream. Enjoy!

Can you use baking soda instead of baking powder? How do you add each one so your baked goods come out fluffy, and how do you avoid a soapy soda aftertaste? Find out in the article "Baking powder or baking soda — which is better?"
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Choose an oil with a high enough smoke point for frying and keep the heat below that point.
Tip: The wrong pan can ruin even the best recipe. Choose a skillet suited to what you're cooking.