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For breakfast
Pancakes with chanterelles and zucchini

Chanterelle and Zucchini Fritters

A wonderful, unusual recipe for chanterelle fritters. This is the second course in an all-chanterelle meal — the fritters. Be sure to give them a try. They're genuinely delicious.

Maria

Recipe author

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Composition / ingredients

Servings:

Chanterelles

250

Flour

Eggs

Zucchini (small)

Garlic

Dill (3-4 sprigs)

Butter

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 4 g

Fats 27 % 4 g

Carbohydrates 47 % 7 g

76 kcal

GI: 43 / 0 / 57

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Grate the zucchini on a coarse grater and squeeze out a little of the liquid.
Step 3:

Rinse the chanterelles well, pat them dry, and finely chop.
Step 4:

Wash, dry, and finely chop the dill.
Step 5:

In a bowl, beat the eggs with salt and pepper until smooth.
Step 6:

Add the mushrooms, zucchini, and dill.
Step 7:

Add the garlic, pressed through a garlic press.
Step 8:

Stir until well combined.
Step 9:

Add the flour and mix until smooth.
Step 10:

Heat some oil in a skillet and fry small fritters for 5–7 minutes per side. Serve with sour cream.