Zucchini Fritters with Green Onion and Egg
Baking and Desserts | Persian cuisine
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
A reimagined filling for pastries — green onion and boiled egg are incorporated right into the fritters themselves. The hard-boiled egg can be grated, making it almost undetectable, or diced into small cubes for a noticeable texture. These fritters can be served with sour cream, but they taste even better when you add something extra to the sour cream — like flaked salmon from a can or smoked pike roe. Suddenly, the tired zucchini fritters on the table transform into a luxurious appetizer for any festive gathering.
Ingredients
- Courgette - 0 lbs
- Chicken Egg - 3 pieces
- Wheat Flour - 5 oz
- Baking Powder - ½ spoons
- Scallions - 0 oz
- Natural Yogurt - 5 oz
- Vegetable Oil - 0 fl oz
- Salt - to taste
- Sour Cream - to taste
Step by Step guide
Step 1
Boil 2 eggs hard, peel them, finely chop (as for pastries), and set aside.
Step 2
Peel the zucchini and grate it coarsely.
Step 3
If you have time, you can skip squeezing and simply sprinkle with salt, leaving it for 10 minutes to release excess moisture. If you're short on time, drain immediately in a colander and squeeze well, gathering the pulp in handfuls.
Step 4
Finely chop the green onions.
Step 5
Add the chopped eggs, green onions, yogurt, salt, and pepper to the zucchini.
Step 6
In a separate bowl, beat the egg with a fork and add it to the zucchini. Mix well.
Step 7
Sift the flour together with the baking powder into the mixture.
Step 8
Thoroughly mix the dough.
Step 9
Heat vegetable oil in a skillet and spoon the batter into the pan in the shape of pancakes, leaving space between each.
Step 10
When the pancakes are golden brown on one side, carefully flip them over and let the other side brown nicely as well. Serve the zucchini pancakes with sour cream or mayonnaise.
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