Comida de la nevera
Zucchini Fritters with Garlic Dip
Crispy golden zucchini fritters with parmesan and garlic, cooked on parchment in the air fryer with only a little oil. Dipped into a cool sour cream, dill and garlic sauce, they make a light lunch or a lovely side. A summery way to use up a glut of zucchini.
What you'll need.
For the fritters
- 1 zucchini
- Salt
- 1 egg
- 1 garlic clove
- Freshly ground pepper
- Grated parmesan
- 3 tablespoons flour
- A little oil
For the dip
- Sour cream
- Fresh dill
- 2 garlic cloves
- Salt and pepper
How to make it.
- Grate the zucchini, salt it and let it sit a few minutes, then squeeze out the excess moisture well.
- Mix in the egg, minced garlic, pepper, parmesan and flour until you have a thick batter.
- Spoon the fritters onto parchment, brush lightly with oil.
- Air fry for 15 minutes at 180°C (350°F) until golden.
- Stir the sour cream with chopped dill, garlic, salt and pepper, and serve alongside.
My tips.
Squeezing the zucchini dry is the whole secret, wet batter never crisps. Flip the fritters halfway through for an even colour on both sides.
Good to know.
Can I make the batter ahead?
Better not, it releases water as it sits. Grate and squeeze ahead, mix just before cooking.
Can I swap the parmesan?
Any hard grating cheese works, or leave it out for a dairy-free version with a little extra flour.
Are they healthy?
Yes, mostly vegetables with a light coating, far lighter than pan-fried fritters.
Prep 15 min · Cook 15 min · Total 30 min · Serves 2
Nutrition.
~240 kcal · Protein 12 g · Fat 12 g · Carbs 22 g (approximate, calculated automatically)
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