Do your children categorically refuse to eat vegetables? If the answer is yes, it’s probably because you’ve never presented them in an overly fanciful way. In fact, if you bring egg and zucchini fritters to the table, rest assured that you will make everyone happy. Because they are very tasty and super delicious, so much so that not a single one will be left over.
With this second course, you will certainly make a great impression on your friends as well, since everyone will appreciate and even conquer those with refined and demanding palates. Plus, dieters won’t have to watch others eat something fancy. Because the calorie content of pancakes is so low, it fits in well with a controlled diet.
Basically, it’s a dish that manages to satisfy everyone’s needs. Once you’ve tasted it, you’ll fall in love with it and you’ll probably want to make it every day, to the delight of young and old alike, who will never say no. And, given the simplicity and, above all, the speed with which it is prepared, you will always be able to prepare it to solve lunch and dinner in a short time.
Zucchini fritters recipe, really delicious
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: About 20 pancakes
Calories: 40 per pancake
700 g of courgettes
140 g of flour
2 cloves of minced garlic
2 tablespoons of vegetable oil
1 teaspoon of salt
As much chopped chives (optional)
Just enough pepper
- Wash and dry the courgettes, cut them into large pieces (without the ends), put them in a bowl, add the eggs and beat them with a hand blender.
- When the mixture is foamy, add salt, pepper and garlic and mix well with a spatula.
- Now add the chives, mix, add the flour and mix again to obtain a smooth dough, then add the oil.
- Finally, grease a large non-stick frying pan with a drizzle of oil, place 7 ladles of the mixture at a time (spaced apart) and cook until well browned on both sides.