- Kalorien
- 190
- Eiweiß
- 10g
- Ballaststoffe
- 2g
- Ges. Fett
- 4g
- Natrium
- 420mg
- Zugesetzter Zucker
- 1g
Was dieses Rezept für Sie leistet.
Zucchini fritters that fry up crisp and golden instead of falling apart into a wet, greasy mess. The zucchini is salted and wrung bone-dry, bound with egg, almond flour and parmesan, and pan-fried in a thin layer of olive oil. Naturally vegetarian, gluten-free and low-carb. The one step almost everyone skips that keeps them from going soggy.
Warum das funktioniert
Jedes Rezept auf dieser Seite kommt mit einer Erklärung der Technik-Entscheidungen: warum erst anbraten, dann schmoren, warum die Säure zum Schluss kommt, warum das Fett vor den Aromaten ausgelassen wird. Die Methode unten besteht aus genau diesen Entscheidungen, der Reihe nach.
A clean flour-sack kitchen towel
This recipe lives or dies on how dry you get the zucchini, and a thin flour-sack towel wrings out far more water than a paper towel or a fine sieve. I keep a stack for exactly this job. Squeeze in two batches until almost no liquid comes out and the fritters crisp instead of steam.
Zutaten
4 Portionen- 1 lbzucchini · about 2 medium, coarsely grated
- 1 tspkosher salt · for drawing out water
- 2 wholelarge eggs
- 1/3 cupalmond flour
- 1/2 cupparmesan · finely grated
- 3spring onions · thinly sliced
- 2 tbspfresh dill · chopped
- 1 clovegarlic · grated
- 1/4 tspblack pepper · cracked
- 2 tbspolive oil · for frying
- plain Greek yogurt · to serve
Methode
Salt the grated zucchini and wait 10 minutes
Toss the shreds with a teaspoon of salt in a colander and leave them to weep. Salt pulls the water out through osmosis so it never ends up in your batter. Skip this and the fritters steam in their own moisture and never crisp. This is the step almost everyone skips.
Wring it bone-dry, in two batches
Pile the salted zucchini into a clean flour-sack towel and twist hard over the sink. You want to squeeze out a surprising amount of liquid, close to half a cup. Do it in two batches so you can really apply pressure. Dry zucchini is the whole game.
Almond flour and parmesan do the binding
A third of a cup of almond flour plus the parmesan absorbs residual moisture and holds the fritter together without turning gummy like wheat flour does. The parmesan also browns into a savory crust. This combination keeps them gluten-free and low-carb without falling apart.
Go easy on added salt in the batter
The zucchini already carried a teaspoon of salt and the parmesan is salty, so season the batter lightly. Taste a tiny pinch of the mix if you like. Over-salting here is the most common way these end up too aggressive to eat a plateful.
Medium heat and a thin film of olive oil
Two tablespoons across the pan, heated until it shimmers. Too little oil and they stick and tear; a deep pool and they turn greasy. Medium heat lets the centers set while the outsides go deep golden, about 3 minutes a side.
Press each fritter thin as it hits the pan
Drop a heaped tablespoon and flatten it with the back of the spoon to about a quarter inch. Thick mounds stay raw and eggy in the middle. Thin, even patties cook through and crisp edge to edge.
Flip once, and only once
Leave them undisturbed until the underside is set and golden and they release cleanly, then flip a single time. Poking and turning them repeatedly breaks the crust and lets the insides go mushy. Patience on the first side is what gives you a crisp shell.
Drain on a rack, not paper towel
A wire rack lets air circulate so the bottoms stay crisp; paper towel traps steam and softens them right back up. Serve them warm with a bowl of lemony Greek yogurt or tzatziki for dipping.
Variationen
Substitutionen und Anpassungen folgen mit der Foto-Produktion. Die Methode hält bei den meisten sinnvollen Austauschen.
Aufbewahrung
Kühlschrank: 3 bis 4 Tage, verschlossen. Gefrierfach: bis zu 3 Monate. Abgedeckt aufwärmen, um die Feuchtigkeit zu halten.
Häufige Fragen
- Why do my zucchini fritters fall apart?
- Too much water in the zucchini, almost every time. If the shreds are wet the batter is loose and there is nothing to bind. Salt them, let them weep, and wring them hard in a towel until barely any liquid comes out. If they still feel loose, add another tablespoon of almond flour, not more egg.
- Can I make them without almond flour?
- Yes. Regular all-purpose flour works in the same quantity (they will no longer be gluten-free), and chickpea flour is a great gluten-free swap that adds a little protein. Whatever you use, the job is the same: soak up the last of the moisture and bind the shreds together.
- Can I bake or air-fry them instead of pan-frying?
- Both work. For the oven, bake at 425F on a well-oiled tray for about 20 minutes, flipping halfway. In the air fryer, 400F for 12 to 14 minutes. They will be a little drier and less richly browned than the pan version but hold together just as well if the zucchini was wrung dry.
- How do I store and reheat leftovers?
- Keep them in the fridge up to 3 days. Reheat in a hot dry skillet or a 375F oven for 5 minutes to bring the crisp back; the microwave will make them soft. They also freeze well for 2 months, reheated straight from frozen in the oven.
- What do you serve with zucchini fritters?
- A dollop of lemony Greek yogurt or tzatziki is the classic pairing. For a full meal, serve them with a fried or poached egg on top for breakfast, or alongside a big Greek salad and grilled chicken or salmon for dinner. They also make a great high-fiber side for almost any protein.
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