Ingredients
Scale
- Fresh zucchini, squeezed dry
- 2 large eggs
- 1 small onion or scallion, chopped
- 1 cup all-purpose flour (or chickpea flour for gluten-free)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- A little grated cheese (optional)
- Canola oil, for frying
- Chopped tomatoes, for topping
- Chopped cucumbers, for topping
- Fresh herbs (basil or parsley), for topping
Instructions
- Remove excess water from zucchini using a kitchen towel.
- Mix zucchini, eggs, onion, flour, salt, pepper, garlic powder, and cheese in a bowl until it resembles chunky pancake batter.
- Heat oil in a pan until hot.
- Spoon batter into the pan and flatten slightly.
- Fry until golden on both sides, about 3-4 minutes per side.
- Remove and drain on paper towels.
- Top with chopped tomatoes, cucumbers, and herbs before serving.
Notes
For best results, squeeze the zucchini thoroughly and fry in batches to avoid steaming. Leftovers can be reheated in a toaster oven for crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg