I made these a while back when I had all that lovely zucchini!
They were quite good and I loved the combination of the fritter and the cucumber raita. I’d like to keep working on this recipe to move away from frying (even though it is in olive oil…) so I’ll keep you posted if I can keep the crispy texture but use the oven somehow (any suggestions??)
Yields about 15 large fritters each with 89 calories, 5 grams fat, 9.5 grams carbs, 2.3 grams protein (not including raita)
½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon ground coriander
½ teaspoon kosher salt, more for serving
1 cup 1 % milk
1 large egg
1/4 teaspoon pepper
4 cups grated zucchini, excess water squeezed out
1/3 cup olive oil
Mix the egg and milk together. Set aside.
Whisk together the flours, baking powder, coriander, pepper and ½ tsp salt.
Make a well in the center and whisk in the milk and egg mixture. Mix until just blended, don’t over mix.
Stir in zucchini and allow to rest 30 minutes at room temperature.
Cover the bottom of pan with olive oil and heat until a drop of batter starts to sizzle and brown immediately. Drop tablespoons full (or bigger) of batter into pan and immediately press to flatten. Don’t overcrowd the pan.
Fry until golden brown on both sides 5-6 minutes.
Drain well on paper towels. Keep warm in low oven while cooking additional batches.
Sprinkle with salt and serve with cucumber raita sauce.
Inspired by NYT recipe