Zucchini fritters with cheese and garlic - a tasty dish worthy of a Sunday breakfast, especially during the harvest season. If zucchini freaks out, and with this mysterious vegetable this happens almost every year, then I start feverishly flipping through cookbooks, notes, ring up girlfriends and browse cooking sites. Inventive housewives will advise you - from compotes and preserves to adzhika and cutlets, not to mention salads and even cakes.
Fritters are useful items, you cannot prepare them for the future, but you can completely eliminate some of the harvest with use. A family of three people takes one medium-sized vegetable weighing up to 1 kilogram minus cleaning. From this amount you get an impressive mouth-watering slice of pancakes, which famously leaves with sour cream for watching the Sunday morning program.
- Cooking time: 30 minutes
- Servings: 3
Ingredients for making zucchini fritters with cheese and garlic:
- 650 g zucchini;
- 110 g of hard cheese;
- 1 egg;
- 2 cloves of garlic;
- 85 g wheat flour;
- 5 g baking powder;
- 3 g dried herbs;
- salt, oil for frying.
A way to make delicious zucchini pancakes with cheese and garlic.
Scraper for cleaning vegetables remove a thin layer of peel. Cut the zucchini in half, scrape out the middle piece with a spoon with seeds and loose pulp. At an early stage of maturity, when vegetables weigh no more than 200 g, it is not necessary to peel off the seeds and rind.
We take the usual vegetable grater, three zucchini on the large side. The vegetable is soft and tender, so the process goes pretty quickly.
Next you need to remove some moisture. To do this, sprinkle grated vegetables with salt, mix, leave for 10 minutes. Then we shift the mass in a colander and wring out hands. You can also put the mass on the cut gauze, tightly roll and squeeze.
Three on a small grater a slice of hard cheese, add to the pressed vegetables.
Add two chopped garlic cloves to the bowl. If you are a lover of garlic, then add two extra slices, it will be quite appropriate.
We break a large egg into a bowl, mix the ingredients with a spoon, the result will be quite a liquid and gelatinous mass.
Wheat flour mix with baking powder, sift in a bowl with liquid ingredients. Whole wheat flour can be used, such pancakes will contain more dietary fiber.
Knead enough thick dough, add dried herbs - dill and parsley, they are great friends with zucchini. At this stage, try the dough and, if necessary, add fine salt to taste.
Heat the cast-iron skillet well, pour with refined vegetable oil for frying. We spread on the griddle on a tablespoon of dough for one pancake. Fry for 3 minutes on each side over medium heat until golden brown.
Serve hot, piping hot. Be sure to pour sour cream or Greek yogurt, sprinkle with herbs. Breaking away from the slides of pancakes is simply impossible, it is a pity that they end quickly. Enjoy your meal!
By the way, instead of hard cheese, you can add cheese or feta to the dough, but this is another story.
Tasty zucchini fritters with cheese and garlic are ready. Enjoy your meal!
