Zucchini Pancakes Without Flour
Description
The pastry is prepared simply and quickly. Zucchini fritters cook very fast, but they are also eaten quickly, so be sure to make several portions of the dish so everyone gets a serving. Use young zucchini, without thick skin and seeds inside. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Rinse the zucchini in water, trim the stems from both ends of the vegetables, and grate them using a fine‑grated grater. If you don’t have one, use a grater with coarse holes. Salt the zucchini mixture, stir, and let it sit for 10 minutes. Then drain the released liquid and squeeze the mixture.
- 3
Step 3
Beat two chicken eggs into the zucchini mixture, add water and season with pepper. Whisk everything together.
- 4
Step 4
Carefully incorporate the potato starch into the mixture, taking care not to form lumps.
- 5
Step 5
Heat vegetable oil in a pan and drop portions of the batter into the oil with a tablespoon; fry the pancakes for 1–2 minutes on each side over medium heat.
- 6
Step 6
Place the finished dish on paper towels, and then on a plate. Serve warm with sour cream or another sauce.