Eggless Zucchini and Onion Fritters
Tasty, fragrant zucchini fritters, pan-fried until golden! Because they're made without eggs, they're perfect for vegan and vegetarian meals, or for meat-free fasting days. Use a young zucchini with tender, soft skin. Add as much onion and garlic as you like, and work in the flour a little at a time until you reach the right consistency. Fry them in sunflower or olive oil, and serve with sour cream, bread, or fresh tomatoes.
Ninel
Recipe author
Eggless Zucchini and Onion Fritters
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 %
2 g
Fats 29 %
5 g
Carbohydrates 59 %
10 g
88 kcal
GI:
50
/
0
/
50
- Gather all your ingredients. For fritters with a greenish tint, pick the youngest zucchini you can find, and use dill for the herbs. Choose small zucchini, about 7 oz (200 g) each. 2. Rinse the zucchini well. Trim the ends and cut away any blemishes. Cut it into large chunks and grate it on the fine side of a box grater. Put the shreds in a bowl and sprinkle with salt. Let them sit for 15–20 minutes to release their juice, then squeeze it out well. Too much liquid means you'll need too much flour, which hurts the flavor. 3. Peel the garlic and onion and rinse them. Press the garlic clove through a garlic press. You can prep the onion three ways: finely chop it, grate it, or blend it into a purée. 4. Add the onion and garlic to the zucchini. Season with dry spices and salt to taste. Finely chop the dill (or use frozen), add it, and stir the mixture together. 5. Sift the flour. Add it one spoonful at a time, stirring well, until the mixture is thick. 6. Pour vegetable oil into a skillet, set it over medium heat, and warm it up. Spoon the fritters into the hot oil. Fry on both sides until golden, turning with a spatula or fork. Let them cool a little and serve. If they're oily, blot them on a paper towel. You'll get wonderfully fragrant, tender fritters from young zucchini. Enjoy!
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flour - 325 kcal/100g
- Table salt - 0 kcal/100g
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