Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
Sunday mornings are the best! After a week of early wakes, endless running, working, cooking, washing, putting in order, eventually, this day I have the chance to sleep a little bit longer, relax for a few minutes in my bed and generally take my time with everything. I, sometimes, need desperately to lounge around and Sunday morning is exactly this time!
Apart from laziness, Sunday mornings give me also the perfect opportunity to make for breakfast whatever is not possible to do during weekdays! Since every morning during the week, we only have a glass of milk or as in my son’s case a bowl of cereals, Sunday is my only chance to enjoy all the things I crave during the weeks.
This Sunday, I wanted to make not something sweet as I usually do, but a little something savory to enjoy while sitting on my couch in front of my fireplace.
I had a few zucchinis in my fridge, leftovers from a feta and zucchini tart I made during the week and I thought that I should do something with them otherwise they would end up in the bin.
So, how about some fritters? Yes, yes, yes! Zucchini fritters for that matter.
I made them and they were gone in minutes! So, so good and I served them with Greek yogurt spiced up with garlic powder and spearmint!
Zucchini Fritters
Ingredients
200+50 gr. all-purpose flour
260 gr. milk
1 tsp baking powder
2 tsp sugar
2 tsp salt
3 zucchinis
1 tbsp fresh dill, chopped
1 small onion, chopped
4 tbsp parmigiano
1/3 cup olive oil
Instructions
Take the zucchinis and shred them in a multi-purpose mixer or in the shredder.
At this point you can squeeze them to drain or let them as they are.
If you squeeze them, you probably will not need the 50 gr. of flour.
If you let them as they are, then you will probably need it.
In a bowl put everything but the 50 gr. of flour and mix until the ingredients are incorporated.
The batter must be thick enough to stand in the spoon.
If its consistency is not like this, then you add the 50 gr. of flour and mix.
It may or may not need all 50 gr. of flour.
Add it slowly, slowly until you have the thick batter that will not spread easily when you fry it.
Take a large, dip skillet and pour the olive oil.
Put in high heat and when the oil is hot, with a spoon pour spoonfuls of the batter about 1 cm. away from each other.
Let them fry from one side and turn them to fry on the other side too.
Take them out once they have acquired a nice dark golden color.
In the second batch lower the heat by one point and refill with olive oil.
Every time and before you fry a batch, you have to refill with olive oil, so that the olive inside the skillet is adequate for them to fry.
- 200+50 gr./ 7 oz.+ 1.7 oz. all-purpose flour
- 260 gr./ 9 oz. milk
- 1 tsp baking powder
- 2 tsp sugar
- 2 tsp salt
- 3 zucchinis
- 1 tbsp fresh dill, chopped
- 1 small onion, chopped
- 4 tbsp parmigiano
- ⅓ cup olive oil
- Take the zucchinis and shred them in a multi-purpose mixer or in the shredder.
- At this point you can squeeze them to drain or let them as they are.
- If you squeeze them, you probably will not need the 50 gr. of flour.
- If you let them as they are, then you will probably need it.
- In a bowl put everything but the 50 gr. of flour and mix until the ingredients are incorporated.
- The batter must be thick enough to stand in the spoon.
- If its consistency is not like this, then you add the 50 gr./ 1.7 oz. of flour and mix.
- It may or may not need all 50 gr./ 1.7 oz. of flour.
- Add it slowly, slowly until you have the thick batter that will not spread easily when you fry it.
- Take a large, dip skillet and pour the olive oil.
- Put in high heat and when the oil is hot, with a spoon pour spoonfuls of the batter about 1 cm. away from each other.
- Let them fry from one side and turn them to fry on the other side too.
- Take them out once they have acquired a nice dark golden color.
- In the second batch lower the heat by one point and refill with olive oil.
- Every time and before you fry a batch, you have to refill with olive oil, so that the olive inside the skillet is adequate for them to fry.
- 200 + 50 γρ. αλεύρι για όλες τις χρήσεις
- 260 γρ. γάλα
- 1 κ.γ. μπέικινγκ πάουντερ
- 2 κ.γ. ζάχαρη
- 2 κ.γ. αλάτι
- 3 κολοκύθια
- 1 κ.σ. φρέσκο άνηθο, ψιλοκομμένο
- 1 μικρό κρεμμύδι, ψιλοκομμένο
- 4 κ.σ. παρμεζάνα
- ⅓ φλ. ελαιόλαδο
- Πάρτε τα κολοκύθια και τρίψτε τα στον τρίφτη.
- Αν θέλετε τα στραγγίζετε ή τα αφήνετε όπως είναι.
- Στην περίπτωση που τα στραγγίσετε πιθανόν να μην χρειαστούν τα 50 γρ. αλεύρι.
- Εάν δεν τα στραγγίσετε, τότε μάλλον θα χρειαστείτε το έξτρα αλεύρι.
- Σε ένα μπολ βάλτε τα πάντα εκτός από τα 50 γρ. από το αλεύρι και αναμείξτε μέχρι να ενσωματωθούν τα συστατικά.
- Το μείγμα πρέπει να είναι σφιχτό τόσο ώστε να πέφτει αργά από το κουτάλι.
- Εάν δεν είναι έτσι, τότε μπορείτε να προσθέσετε το 50 gr. αλεύρι και να αναμείξετε.
- Το μείγμα μπορεί χρειαστεί είτε και τα 50 γρ. από το αλεύρι είτε λιγότερο.
- Προσθέστε το σιγά-σιγά, μέχρι να έχετε το παχύρευστο μείγμα που χρειαζόμαστε.
- Πάρτε ένα βαθύ τηγάνι και ρίξτε το ελαιόλαδο.
- Βάλτε το στη φωτιά σε ψηλή θερμοκρασία και όταν το λάδι ζεσταθεί, με ένα κουτάλι ρίξτε κουταλιές από το μείγμα περίπου 1 εκ. μακριά το ένα από το άλλο.
- Αφήστε τα να ροδοκοκκινήσουν από τη μία πλευρά και μετά γυρίστε τα από την άλλη.
- Βγάλτε τα όταν θα έχουν αποκτήσει ένα ωραίο χρυσαφί χρώμα.
- Στη δεύτερη δόση χαμηλώστε τη φωτιά κατά ένα ή δύο βαθμούς και συμπληρώστε με ελαιόλαδο.
- Κάθε φορά που βάζετε καινούρια δόση πρέπει να γεμίσετε ξανά με ελαιόλαδο, έτσι ώστε να υπάρχει αρκετό για τις τηγανίτες.
