Crispy Zucchini Fritters with Mozzarella and Dill (Page 3 ) | August 12, 2024

Annonce:

Instructions:

Get the zucchini ready:

Put the grated zucchini in a sieve and lightly season with salt. To extract moisture, let it for ten to fifteen minutes. To get rid of extra water, press the grated zucchini with the back of a spoon or squeeze it with your hands. This is an important step to avoid soggy fritters.

Mix the Ingredients: In a large bowl, mix together the drained zucchini, sour cream, shredded mozzarella cheese, eggs, breadcrumbs, and finely chopped dill. To taste, add salt and black pepper for seasoning. Mix the blend until well blended.

Heat the Oil: In a frying pan set over medium heat, generously heat up some olive oil. When adding a little dab of batter, it should sizzle since the oil should be hot enough to cover the bottom of the pan.

Form and Fry the Fritters: Scoop about a spoonful of the zucchini mixture into each fritter and put it into the heated oil. Slightly flatten with a spoon’s back. In order to prevent the oil temperature from dropping and the fritters from becoming greasy, fry the fritters in batches.
Fry for three to four minutes on each side, or until crispy and golden brown. As needed, adjust the heat to avoid burning.