Ingredients
- Italian Zucchini- 1 kg ( about 2 large)
- Large eggs- 2 ( slightly beaten)
- Cornstarch- 7-8 tbsp
- Onion- 1 ( finely chopped)
- Parmesan Cheese- 4 tbsp
- Baking powder- 1/2 tsp
- Black pepper- 1/4 tsp
- Vegetable olive oil- as needed (for frying)
Instructions
- Wash Zucchini a few times & trim the ends. Take a large bowl and line it with a thin kitchen cloth or cheesecloth.
- Grate the zucchini into the bowl. (Use the large blades of the grater).
- Add salt and leave for 5-10 minutes. It will help to release the moisture.
- Squeeze all the liquid with your hands. After that wrap the grated zucchini in cheesecloth and squeeze as much liquid as you can.
- Now transfer the zucchini into a large bowl. Add Parmesan cheese, eggs,cornstarch, black pepper and the chopped onion. Mix well with your hands.
- In a non-stick pan heat some vegetable oil until a small cube of bread , dropped in the oil, sizzles immediately.
- Using a spoon, add zucchini fritters to the pan, fry 2-3 minutes per side. You may need to add more oil.
- Line a large plate with a kitchen towel.
- When Zucchini fritters are ready, transfer them onto the plate.
- Prep Time: 10
- Cook Time: 20
- Category: Vegan recipes
- Cuisine: Italian
Nutrition
- Serving Size: per serving
- Calories: 38
- Sugar: 0.9 g
- Sodium: 105 mg
- Fat: 1.5 g
- Saturated Fat: 0.7 g
- Trans Fat: 0.0
- Carbohydrates: 3.9 g
- Protein: 2.8 g
- Cholesterol: 93 mg