Zucchini Fritters (Zucchinipuffer) with sour cream dip
These fritters are a great, healthy option for snacking and also serves well as breakfast. Combined with a sour cream dip, these are always a hit with big and small. These also just secretly happen to be keto-friendly.
Equipment
- Grater
Ingredients
- 2-3 (500 grams) zucchini grated
- ½ cup defrosted green peas
- ½ cup shredded gouda (or cheese of choice)
- ½ cup almond flour (substitute whole wheat/ refined flour)
- 1 large egg
- 2 spring onion (chopped-green and white part)
- salt and pepper (to taste)
For the dip:
- 200 grams/ 1 cup sour cream
- a handful of chopped chives
- salt and pepper for seasoning
Instructions
- Put your grated zucchini into a kitchen towel and squeeze out as much liquid as possible.
- Transfer the squeezed zucchini into a big bowl and add the rest of the ingredients into it. Mix well using your hands. It will take a few minutes to bind together.
- Shape the zucchini into even sized fritters by pressing them between your hands. Place them onto a tray. (If you are making a big batch for later consumption or freezing, refer to the notes below)
- Put a non-stick frying pan on medium heat and add the oil.
- When the oil is hot, add some of the fritters to the pan. Cook for 3-4 minutes until the fritters get a golden color crust.
- Flip and cook on the other side too for 3-4 minutes on medium heat until you get a golden crust on this side as well.
- Repeat with all the fritters.
For the dip:
- Add the sour cream, chopped chives, salt and pepper to a bowl and mix together until well combined.
- Transfer to a serving bowl.
- Serve the warm fritters with the dip and enjoy.
Notes
If you are preparing the zucchini fritters to consume later, put them into an airtight container after shaping (before frying). Fry them just before serving.
If you plan to freeze the fritters, put them into an airtight container after shaping (before frying). Add a sheet of baking paper between each layer to avoid them sticking together. You can fry them directly after taking out from freezer (no need to thaw). In that case keep the heat low and cook them longer (until they are soft from inside and develop a nice golden crust on top).