Description
Over 15 years of daily culinary experiences at home the only time I've heard the complaint about being prepared enough. Usually after dinner is enough food for the next day to bring lunch. Following their usual standards, I felt that five zucchini zucchini is enough to feed two adults-not-gluttons and one kid with a tiny appetite. But then I heard an indignant "where else" for the second time, because the zucchini fritters were wonderful, and because zucchini has lost a lot of its juices in the cooking process. This recipe yields about 15 pancakes of medium size. They keep well in the refrigerator and freeze, so you can prepare a lot and enjoy them the next day or later. The pancakes themselves are soft to the taste, but I served them with a spicy yogurt sauce. So everyone is happy: adults who love a variety of condiments, and children who prefer food with a delicate taste: you can simply apply the yogurt without spices.
Ingredients
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Zucchini
5 piece
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Chicken egg
2 piece
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Flour
2 Tbsp
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Salt
0.5 tsp
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Black pepper
0.25 tsp
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Yogurt
150 g
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Cumin
0.5 tsp
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Paprika sweet
0.5 tsp
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Garlic
1 tooth
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Cilantro
3 Tbsp
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Lemon juice
2 Tbsp
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Olive oil
2 Tbsp
Cooking
Zucchini is a popular summer fruit from the gourd family. But usually it is perceived and prepared as a vegetable. Zucchini is not only a wonderful taste, but a lot of health benefits. Even in a small amount of the fruit contains many vitamins and minerals.
1. Preheat the oven to 200 C. Grate zucchini on a grater or in a food processor.
2. Shabby place zucchini in a colander on a kitchen towel, sprinkle with salt and leave for 10 minutes.
3. Squeeze good juice, twisting the ends of the towel.
4. While the zucchini is sitting in the time recommended, make the sauce: simply mix all the ingredients.
5. When you are ready to fry the fritters, in a large bowl slightly beat two eggs, add salt, pepper and flour, stir. In a bowl add grated zucchini and stir well again.
6. Heat a pan on medium heat, add a little olive oil and spread a large spoon of dough, forming round fritters. Cook three minutes until Golden edges, then flip and cook another couple of minutes on the other side. Don't forget to pour in the pan with oil as needed.
7. Put fried on both sides down on a napkin, went to the excess oil, and then on a baking sheet.
8. Put muffins in the oven and bake for 8-10 minutes until crisp. Serve with sauce.
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