Zucchini Fritters with Kefir

A quick, tasty way to bake up zucchini. You can make this dish any time of year, since zucchini is always in the stores, even in winter. It uses very little in the way of ingredients yet yields quite a lot of fritters — juicy and tender. I really recommend giving it a try!

sharlis

Recipe author

Composition / ingredients

Servings:

Zucchini

Eggs

Kefir

100

Flour

Green onion

Baking soda

0.5

Salt

Sugar

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 38 % 12 g

Carbohydrates 50 % 16 g

180 kcal

GI: 19 / 0 / 81

Cooking method

Cooking time: 50 min

Step 1:

I used a small young zucchini weighing about 300 grams (10.5 oz), unpeeled. Wash the zucchini, trim off the stem end, and grate it on a coarse grater. An early zucchini without seeds is best if you can get one.
Step 2:

Put the grated zucchini in a bowl. It will sit for a bit and release juice; if there's a lot, squeeze the zucchini and drain off some of the liquid — but not all of it.
Step 3:

Crack the egg into a small deep bowl, add the sugar and salt, and beat well with a fork.
Step 4:

Pour the kefir and the egg mixture into the bowl with the zucchini. Stir to combine.
Step 5:

Add the sifted flour mixed with the baking soda, along with chopped green onion or dill — I used green onion. There's no need to slake the soda; the kefir takes care of that. You may need a bit more flour: go by the consistency, which should be fairly thick. Once the batter is ready, start frying right away.
Step 6:

Pour a tablespoon of vegetable oil into the skillet, heat it, and spoon the batter into small rounds. Fry on one side for 5 minutes over medium heat.
Step 7:

Flip the fritters and fry for another 5 minutes. Remove the finished fritters, add another tablespoon of oil, reheat, and fry the next batch. I got 16 small fritters — four panfuls of 4. Each batch used just 1 tablespoon of oil, so the fritters didn't turn out greasy.
Step 8:

Set the fritters on a paper towel, though in my case it wasn't really needed since they came out completely non-greasy. Serve with sour cream!

These fritters are tasty both warm and cold. They make a great snack all on their own. Four people would get 4 apiece, but it's better to make a bigger batch so everyone can eat their fill — I had to cook another round right away myself. They're also perfect to pack along for a picnic.