Fried zucchini with sour cream and garlic sauce – tasty and economical

Focus presents a simple and delicious recipe that is perfect for taking advantage of the huge summer squash crop. You can serve these pancakes as an appetizer or with meat, salad or even scrambled eggs. To make the fritters, you will need zucchini, eggs, flour, green onions, herbs and lemon. For the sauce, we use sour cream, garlic, lemon juice and zest.

Fried zucchini with sour cream and garlic sauce

Contents

450 g zucchini (about 3 medium), coarsely grated;

1 teaspoon of salt

For sauce:

120 ml of sour cream (can be replaced with Greek yogurt);

1 clove of garlic, finely minced, about 1 teaspoon

1/2 teaspoon lemon zest;

1 teaspoon of lemon juice;

A pinch of salt.

For the pastry:

1 large egg;

60 g of wheat flour;

3 finely chopped green onions;

1 teaspoon fresh thyme, finely chopped

1 teaspoon fresh basil, finely chopped

1/2 teaspoon lemon zest;

1 teaspoon salt (more to taste)

1/4 teaspoon black pepper;

120 ml of olive oil.

Salt the grated zucchini and drain in a colander over a bowl for 10 minutes. Then squeeze out excess liquid with your hands or a towel. Prepare the sauce: In a small bowl, combine sour cream, garlic, lemon zest, lemon juice and a pinch of salt. Stir and refrigerate until serving. Pancake Preparation: Beat the egg in a large bowl. Add the flour, scallions, thyme, basil, lemon zest, salt and pepper. Blend until smooth. Add the squeezed zucchini and mix well.

Fry the pancakes in a large skillet, heat the oil over medium heat. Pour a tablespoon of the batter into the skillet and flatten into a circle about 2 inches in diameter. Fry 3-4 pancakes 3-4 minutes at a time until golden brown on one side, then flip and fry for another 2-3 minutes on the other side.

Drain Excess Oil: Take the cooked pancakes on a paper towel and remove excess oil. Serve hot or warm with sour cream sauce or simply with sour cream or yogurt.

Enjoy your meal!

You can also make eggplant parmesan salad.