Zucchini fritters

Ingredients

• 1 medium-large zucchini
• 3 scallions
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon thyme
• ¼ teaspoon chopped parsley
• ¼ teaspoon oregano
• 1 tablespoon cornstarch
• ½ cup all-purpose flour (approx.)
• ¼ teaspoon baking powder
• Olive oil, for cooking the fritters

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of zucchini
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of baking powder
• What to use instead of oregano
• What to use instead of parsley
• What to use instead of thyme

Instructions

1. Grate the zucchini on the large holes of a grater, put it in a bowl and mix it with the finely chopped scallions and the salt. Let it sit for 20-30 minutes.
2. Add the garlic, thyme, parsley, oregano and cornstarch and mix very well.
3. Mix the baking powder with the flour and add it gradually, stirring. If the mixture is too runny, add a little more flour.
4. Heat 1 teaspoon of oil over medium heat in a medium or large skillet and spread it over the bottom.
5. Use about 2 tablespoons of batter per fritter, spreading it into a round with the spoon. Cover and cook for 3-4 minutes per side, until golden and cooked through.
6. Serve hot or warm. You can add bell pepper, grated tomato, carrot or leek, and swap the wheat flour for quinoa, buckwheat or oat flour.

Nutrition facts

Approximate, per serving (about 106 g). Calculated with data from USDA FoodData Central.