Fritters from courgettes

Fritters from courgettes

To prepare zucchini pancakes, we will need the following products:

• 
  250 grams of young zucchini
• 
  3 eggs
• 
  2 tablespoons flour without a hill
• 
  1 clove of garlic
• 
  salt, freshly ground black pepper, parsley or dill greens - to taste
• 
  vegetable oil for frying
• 
  sour cream

The green of parsley or of my dill,help paper napkins and finely chop. Garlic is cleaned and also finely chopped or let through the garlic squeezer. Eggs break into a deep bowl, add a little pepper and lightly shake a whisk or just a fork. Add the greens, garlic to the eggs and once again lightly beat the egg mass.

The courgette is mine, dried and rubbed on a largegrater. If zucchini is not young, you must first cut off from it a rough outer peel and take out the seeds. Grated zucchini is added to the egg mass, mixed, poured in flour and once again well mixed. Solim to taste (salt necessarily at the end, before the hottest, otherwise zucchini will let out the juice, and the dough will come out too liquid).

We heat a frying pan with vegetable oil,spoon lay out not her small slides of squash mass and lightly pressed with a spoon or spatula to make the fritters flat. Fry fritters on medium heat for 1-2 minutes before rouge, then turn, cover, reduce fire and cook for 3-4 minutes until ready.

Ready zucchini pancakes spread on paper napkins, which will absorb excess oil. We serve zucchini pancakes with hot, sour cream.

Bon Appetit!