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Zucchini Parmesan Fritters



I have a thing for fried foods. Fried chicken is one of my most favorite foods of all time! I love it so much that when I was a devoted vegetarian I happily sinned in the sake for a bite of fried chicken :)
So when I see a recipe that involves something frying in oil I can't help but get excited! I know it's ridiculously unhealthy and bad for your heart, as well as for your body but once in a while it can't be that bad...
So these fritters are not really considered as fried zucchini but still they are kinda fried. It has zucchini, such an amazing vegetable, and a massive amount of parmesan. You really can't go wrong with this match. It's 100% vegetarian and with a hint of lime juice on top it tastes fresh, cheesy and fried. I got the inspiration for this recipe from Nigella Lawson's cook book. She uses feta cheese in it but since I didn't have any I just substituted it to parmesan and it's as lovely as it should be! Hope you'll find it as delicious as I did!

Zucchini Parmesan Fritters
adapted from Nigella Lawson's Forever Summer

3 zucchinis
3 spring onions
130 grams grated (or ground) parmesan cheese
chopped parsley
chopped mint leaves
1 teaspoon ground red paprika
10 grams flour - I used whole wheat rye flour
1 teaspoon salt
1 teaspoon pepper
2 eggs
olive oil
1 lime

Grate the zucchinis and let them sit for 10 minutes so they would let the excess water out.
Chop the spring onions and mix them with the parmesan. Add in the parsley, mint and red paprika. Add in the flour and season it with salt and pepper. Gradually add the whisked eggs. 

Take one handful of grated zucchini and squeeze it above the sink so you get rid of the water. When you're done then add the zucchini to the parmesan mixture. Mix them well with your hands. 

Heat olive oil in a pan and then add small balls to it. Cook each side for 2 minutes on low heat.



When they're done place them on paper towels. Squeeze just a tiny bit of lime juice on top of the fritters. Enjoy :)



Comments

  1. çok güzel olmuş,ben yapmak istiyorum

    ReplyDelete
    Replies
    1. thanks alot for writing this post its helpful i am so happy to find this page from google.
      در دنیای وب پیدا کردن چیزی مثل این با ارزش است سایت خوبی دارید
      دانلود آهنگ شاد
      مقاله شما بسیار سودمند است و مشخص است که روش وقت گذاشتید و خب این مساله خیلی مهم است
      دانلود آهنگ جدید ایرانی
      اگر اجازه بدهید در کانال و اینستاگرام و فیس بوک از مقاله شما با رعایت کپی رایت و حق نشر استفاده کنم
      دانلود آهنگ مهراد جم
      با تشکر که وقت گذاشتید روی این

      Delete
  2. They look seriously good and not greasy at all! A must try!

    ReplyDelete
  3. Csilla, these fritters look AMAZING! I love the use of mint paired with zucchini and rye flour - I've never seen this done before... I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It's always a pleasure following your food…

    ReplyDelete
    Replies
    1. Aww! Thank you :)) I've come to absolutely love rye flour! It doesn't have any weird taste but gives everything such a nice texture. Thank you for featuring this recipe!!!

      Delete
    2. This comment has been removed by the author.

      Delete
  4. Made this last night. It was good but soooooooo salty it was hard to eat. I think there must be a typo above. Next time I'm gonna make it with 1 TEASPOON of salt instead of 1 TABLESPOON

    ReplyDelete
    Replies
    1. Oh my, really?? I'm so sorry!! I'm gonna reduce the amount right away! Thank you for letting me know!

      Delete
  5. i found this page from google and im happy because is good article and im try to share it
    در دنیای وب پیدا کردن چیزی مثل این با ارزش است سایت خوبی دارید
    دانلود آهنگ ترکی

    ReplyDelete
  6. thank you. nice article very clean post and good writting by you. it is not copy paste and i spend time to read it
    در دنیای وب پیدا کردن چیزی مثل این با ارزش است سایت خوبی دارید
    آهنگ جدید

    ReplyDelete

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