- zucchini - 450 Grams (about 2 medium)
- salt - 0.5 teaspoons
- green onions - 2 pieces
- big egg - 1 piece
- Freshly ground black pepper - To taste
- flour - 1/2 cup
- baking powder - 1/2 teaspoons
- Olive or other frying oil - To taste
- sour cream - 1 glass (for serving (optional)
- lemon juice - 1-2 Art. spoons (for feeding (optional)
- lemon peel - 1/4 Teaspoons (for serving (optional)
- a small clove of garlic - 1 piece (for feeding (optional)
1. Preheat the oven to 95 degrees. Trim the ends of the zucchini and grate it on a large grater or grind it in a food processor. In a large bowl, mix the zucchini with 1 teaspoon of salt and set aside for 10 minutes. 2. Squeeze zucchini by choosing one of the following methods: press the wooden spoon against the surface of the colander, trying to squeeze out as much liquid as possible, or squeeze the zucchini through the cheesecloth. 3. Put the pressed mass in a bowl. Add chopped green onions, lightly beaten egg and a little freshly ground black pepper. In a separate bowl, mix the flour and baking powder together, then add to the zucchini mass. In a large frying pan heat 2 tablespoons of oil over high heat. Put the mass in a frying pan with a spoon and flatten with a spatula to make the fritters. Cook pancakes on high heat for about 3-4 minutes, until golden brown. If the pancakes quickly turn brown, reduce the fire to medium. 4. Turn over the fritters and fry the other side until they are browned, 2 to 3 minutes. Put the finished pancakes on paper towels, then place them on a baking sheet and put in the oven to keep warm. Repeat with the remaining test. 5. To prepare the serving sauce, mix sour cream, lemon juice, zest, salt and chopped garlic. Coat all the fritters with sauce before serving. These fritters are also good to serve with a boiled or fried egg from above.
Servings: 4-7