Zuchinni fritters in pancake batter

I have a very spontaneous recipe for you which I’m typing up quickly whilst I roughly remember the proportions. I say rough proportions, because I was improvising to quickly come up with some after work food. 
The courgette turned out to be very tasty. Even those who aren’t fans of courgette grabbed several slices. 
In fact, if you’re looking for a vegan zucchini recipe, this one should fit your taste buds. 

Although the recipe is pretty simple and all you should have to do is throw ingredients in one bowl, there are some tips you should know. Take the proportions with a pinch of salt 😉

You will need:
  • ~ half a cup of dairy free milk. I used this one from Coconut Dream
  • ~ 1 cup of plain flour.
  • 2 table spoons of potato starch
  • 3 zuchinnis
  • pepper
  • salt
  • Oil of your choice. I used sunflower oil.
  • Any seasoning you fancy: basil, oregano, chili powder, mixed seasoning. Take your pick. Go wild.

1: Wash the zuchinnis and slice them up into 1 cm thick slices. If you slice them diagonally you will end up with bigger pieces. Do not peel!

2: Spread them on a chopping board or plate and sprinkle them with salt. Let them rest for 10 minutes. The salt will extract some water and soften your zucchinnis.

3: Whilst your zuchinni is resting, prepare the batter. Put the flour, potato starch and milk in a bowl and whisk. I recommend using a hand whisk instead of a mixer to allow you to get a feel of the consistency of the batter.

4: There are no fixed proportions so add as much milk and flour as you desire but ensure that the batter is dense.  A standard pancake batter consistency is definitely too runny.

5: Add all your seasoning and whisk again. I recommend quite a lot of pepper.

6: Heat up some oil. Make sure you use enough oil to cover at least half of the height of a zuchinni slice.

7: Once the oil heats up, pop the slices in. They shouldn’t take more than 3 minutes to fry on each side so keep checking their colour.

8: Before you flip them over, pour some batter on the top. Wait a while and flip. This step isn’t necessary but helps if you like a thicker coating.

9: Once the fritters are beautifully golden brown, take them out of the oil and place them on a plate lined with a sheet of kitchen paper. This will remove excess oil.

Enjoy hot!

Check out my previous previous pumpkin soup recipe here.

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