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Zucchini pancakes with garlic and dill

Zucchini Fritters with Garlic and Dill

Really tasty zucchini fritters with a hit of garlic! Zucchini is a delicious and, you might say, "easygoing" vegetable — you can boil it, fry it, or stew it. People even make desserts out of it! Today we're making zucchini fritters with garlic and dill — a dish that's a real crowd-pleaser for grown-ups and kids alike. They're great with sour cream, and just as good hot or cold.

Angel

Recipe author

Composition / ingredients

Servings:

Zucchini (peeled weight)

600

Onion (one large onion)

200

Garlic (use as much as you like — even a single clove works)

Eggs

Wheat flour

Dill (a good bunch)

Salt

Pepper

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 41 % 9 g

Carbohydrates 45 % 10 g

129 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 30 min

Step 1:

Get everything ready. Peel the zucchini and remove the seeds.
Step 2:

Grate the zucchini, onion, and garlic on a coarse grater (the kind you'd use for potato pancakes) and drain off the excess liquid.
Step 3:

Add 2 eggs.
Step 4:

Add salt and finely chopped dill. Stir to combine.
Step 5:

Add the flour and mix well.
Step 6:

The batter should be about as thick as very heavy sour cream.
Step 7:

Heat the vegetable oil and drop in the batter a tablespoon at a time. Fry.
Step 8:

Once the edges turn a nice golden-orange, flip and finish cooking the other side.
Step 9:

And here are these wonderful little fritters. Delicious with sour cream!
Step 10:

Enjoy!