A recipe taken straight from the fire, zucchini fritters are delicious, healthy and super fast. You can adjust the thickness here, the consistency and texture according to your preferences - the main rule is to drain the juice very well.
You could add 1-2 tablespoons of oatmeal, wholemeal flour or white flour, if the batter is still too runny. Anyway, follow the steps carefully and everything will be fine - I assure you that you will enjoy them with great pleasure with some creamy yogurt or sour cream.
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Combine fine oatmeal with hot boiling water, mix and let sit for 10 minutes.
During this time, shred the zucchini through the large hole side of the grater and drain the juice well with your hands.
Add the zucchini to the oatmeal, also put the egg, finely chopped onion and crushed garlic.
Season with salt and pepper to taste, mix well.
While cooking the fritters in the pan, the zucchinis will release some juice - move the mixture to one side with a spoon and carefully drain the juice from the bowl.
Heat the pan well with a little oil in it and scoop the zucchini batter with a spoon.
You can give them any shape you want using the spoon, as the batter is slightly more runny.
When they brown nicely on one side, turn them on the other with a spatula.
Remove from the pan onto a plate lined with paper towel, to absorb excess oil.
I made them bigger and I had about 12 fritters at the end. You can make them smaller or, if you are a bigger family, double the quantities.
They are served with yogurt or sour cream and are absolutely delicious.
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