Zucchini Fritters with Sour Cream
Soft zucchini fritters with dill and garlic cook quickly in a skillet. Sour cream makes the dinner more filling and mellow in flavor.
- Time
- 20 min
- Serving
- 419 kcal
- Ingredients
- ≈ $1.48
- Protein
- 13 g
Ingredients
- 1 Zucchini≈ $3.00 per kg 250 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Wheat flour 35 g
- 4 Dillpack 50 g ≈ $1.80 8 g
- 5 Garlic≈ $10.00 per kg 4 g
- 6 Sunflower oil 10 ml
- 7 Sour cream 15%pack 300 g ≈ $1.60 40 g
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Grate the zucchini1 on a coarse grater, season with a pinch of salt, and let sit for 3 minutes.
Squeeze the zucchini1 well with your hands, then mix with the egg, flour, chopped dill4, grated garlic5, salt, and pepper.
Heat a skillet with oil over medium heat.
Spoon the mixture into 4–5 fritters and fry for 3–4 minutes until the undersides are golden brown.
Flip and fry for another 3–4 minutes, covered, until the fritters are firm inside.
Serve hot with sour7 cream.
Tips
- Why it works
- Squeeze the zucchini after salting to remove the extra juice. That way the flour won't turn into a runny paste, and the fritters set in 3-4 minutes.
- Substitutions
- Swap dill for parsley in the same amount, 8 g. Replace 40 g of sour cream with plain yogurt, the taste will be tangier and lighter.
- Common mistakes
- A common mistake is frying on low heat. The fritters turn pale after 4 minutes and fall apart when flipped. The pan should sizzle quietly as soon as you add them.
- Storing and reheating
- Keep in the fridge for up to 2 days. Reheat in a pan for 2-3 minutes per side to bring back the crust.
- Serve with
- Serve for dinner with sliced tomatoes or cucumbers and a spoonful of sour cream.
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