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Zucchini Fritters PP
Instructions
I prepare the ingredients. It is better to take young zucchini, but you can also use old, overripe ones – just peel off the skin first and remove the soft middle with the seeds. A young zucchini 15-20 cm long is the ideal size for PP fritters.
I grate the zucchini on the coarse side of the grater – it is the coarse shreds that give the finished fritter its characteristic "green" pattern.
I transfer the grated mixture to a colander and sprinkle it with salt, so that it releases its juice more easily. This is the "secret" against watery fritters.
Next I crush the zucchini with a spoon or by hand, squeezing out the moisture – the drier the mixture, the denser and more appetising the fritter will be.
I remove the released liquid – up to 300 ml of juice comes out of 840 g of zucchini, and this is a critical part of the PP technique.
To the squeezed zucchini I add the eggs – they will be the "binder" for all the other components.
For extra piquancy and aroma, I press the garlic through a press into the mixture – it is pressed garlic that gives off the most aroma.
I finely chop the green onion and dill – these are the "fresh" accents that set PP fritters apart from the classic ones.
I add them to the bowl – to the zucchini with egg and garlic.
Now all that is left is to thicken the mixture with rice flour, measuring out the right amount with a spoon – it is precisely the gluten-free rice flour that is the "secret" of the PP format.
After mixing, the zucchini mixture for the fritters is completely ready – it should turn out dense but pliable, easy to shape with a spoon.
Over medium heat I warm a frying pan with the olive oil. I spoon out the mixture, giving it a round shape – a size of about 6-7 cm in diameter is optimal.
I fry the fritters for about 2-3 minutes per side – a golden crust should appear with the characteristic "green" accents from the onion and zucchini.
And I transfer them onto a paper towel – to remove the excess oil, which is important for the PP format.Hot or cold, zucchini fritters PP are good with sour cream (for strict PP – with natural yogurt). They are exceptionally tasty, and it is even impossible to decide which fritters are better – hot or cooled. The PP format lets you eat them at any time of day without feeling guilty about the calories.
Tips
- 1
SQUEEZING THE ZUCCHINI is the "secret" against fritters that fall apart. Zucchini is 95% water – without squeezing, the mixture turns out runny, the fritter spreads across the pan into a "puddle" and never takes shape. Salt speeds up the release of juice within 5-10 minutes (the osmotic effect). After the salted "rest" in the colander, be sure to crush it by hand or with a spoon, squeezing out everything that can be squeezed. Only dry fibre should remain in the finished mixture – then the fritter will be dense and hold its shape.
- 2
RICE FLOUR vs WHEAT is the "secret" of the PP format. Wheat flour contains gluten and adds calories. Rice flour is gluten-free (important if you are intolerant), gives a more tender texture, and does not "drown out" the flavour of the zucchini. PP alternatives: oat flour (gives a denser, more filling texture), coconut flour (needs twice as many eggs and water to bind), corn flour (gives a slight sweetness and a characteristic yellow colour). For strict PP, gluten-free flour is a must.
- 3
GARLIC + HERBS are the "secret" of flavour depth without sugar. The PP format forbids sugar and an excess of spices, but that does not mean "boring". Garlic (only fresh, not dried) + green onion + dill give a bright, piquant flavour that fully makes up for the absence of sweet or fatty notes. Alternative "green" combinations: parsley + basil (an Italian accent), coriander + mint (an Eastern accent), green onion + tarragon (Caucasian style). The principle of "green accents instead of sugar" is used in other zucchini dishes too – for example, in these juicy zucchini fritters in a skillet.
- 4
OLIVE OIL is the "secret" of the right fat. The PP format does not mean "without oil" – what matters is the type of fat. Extra virgin olive oil contains monounsaturated fatty acids and polyphenols and counts as a "healthy" fat. 3 tablespoons for 18 fritters is the minimum amount for a golden crust without excess. Alternatives: coconut oil (gives a slight sweetness), avocado oil (neutral, ideal for frying), flaxseed oil (only in the finished batter, not for frying). Refined sunflower oil is categorically unsuitable – it "neutralises" the PP point. A similar "minimum of healthy fat" principle is applied in these zucchini pancakes with semolina in a pan, only semolina is not suitable for gluten-free PP.
FAQ
Can I replace the rice flour with another flour? +
Yes, any gluten-free alternatives will work for the PP format. Oat flour gives a denser, more filling fritter with a slight nutty flavour, an excellent "winter" option. Coconut flour gives a slight sweetness but needs more eggs or water to bind (it absorbs a lot). Buckwheat flour gives a characteristic dark-grey colour and density, an excellent choice for strict PP. Corn flour is yellow, with a slightly grainy structure. If PP is not essential, wheat or whole-grain flour works better, but it adds calories and gluten.
Why do the fritters fall apart in the pan? +
There are three typical reasons. The first – the zucchini was not squeezed enough, there is too much water in the mixture, and it spreads before the flour sets it. The fix: crush it more thoroughly by hand and check the "dryness" of the mixture. The second – too little flour or egg to "bind" it. The fix: the mixture should be dense, with a spoon standing upright in it. The third – the heat is too high (the bottom side burns while the top is still runny, and it falls apart when you try to flip it). The fix: medium heat, and let the crust set properly before turning.
What do you serve zucchini fritters PP with? +
For strict PP – with natural unsweetened yogurt (Greek or skyr), low-fat curd cheese with herbs, or homemade sour cream 10-15%. Sauces: garlic-and-sour-cream with dill, homemade adjika, tkemali from natural plums, tomato with basil and no sugar. With drinks: green tea, unsweetened compote, chicory, mineral water with lemon. For breakfast – with a poached egg on top (it makes a "brunch"). For dinner – with a fresh vegetable salad of tomatoes and cucumbers with olive oil. For a buffet – mini fritters 3-4 cm with a drop of yogurt and herbs.
How do I store the finished fritters, and can I freeze them? +
In the fridge in an airtight container – up to 2 days without losing flavour. Before eating, warm them on a dry pan for 1-2 minutes per side, or in the oven for 5 minutes at 150 °C. The microwave is not the best choice – the fritter turns "rubbery". Freezing – yes, up to 1 month, separating the layers with parchment (so they don't stick together). Thaw in the fridge for 4-6 hours, then reheat in a pan. Frozen fritters lose 10-15% of their "fluffiness" but stay tasty.
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