There is a funny story around the Zucchini Fritters. As I wrote in the “about” article, I am originally from the Czech Republic. And as a kid, my mother used to make a meal called “Langoše.” It originally comes from Hungary, but it expanded in all middle Europe countries. What is it? Pretty hard to explain. It is a kind of fried bread made out of dough containing white flour, milk, eggs, and leaven. You eat it fresh and warm topped with cheese and garlic sour cream. They usually sold them as street food. Why am I talking about them? I love them and if somebody would ask me, what do I miss from “normal” food I would say: Langoše. So I apparently tried to create a low carb version which turned out to be a disaster. I sadly have to admit not all meals can be remade. (So if you ever visit Hungary, try them and forget I was the one who told you :)).
But I never give up or better said I never throw food away 🙂 So I thought what to do with the dough, that definitely didn’t make the consistency I was hoping to make Langoše. And there my experiment started. And it ended up very satisfying, so I decided to share the Zucchini Fritters recipe with you. I hope you will like it.
Overall vegetable fritters are my favorite for several reasons. You can hide almost every kind of vegetable inside without letting anybody notice, so if your kids aren’t veggie fans, this is a great opportunity how to turn one out of them. Also, they are an excellent companion for long journeys, daylong trips and any other occasions where you are not able to cook or warm. Zucchini fritters taste delicious even when cold.
Fritters taste even better when accompanied by a dressing. You can sure choose from any of your favorite ones. But if you are out of inspiration, let me recommend you the yogurt dressing, which in my opinion goes the best with zucchini fritters. You only need 1/2 cup Greek yogurt, 1 garlic clove pressed, salt, pepper and sometimes I put fresh herbs if I have.
- 80 g / 3 oz sunflower seeds (mixed to a powder)
- 20 g / 0,7 oz yeast powder
- 40 ml / 3 tbsp water
- 120 g / 1/2 cup greek yogurt
- 2 tbsp chia seeds
- 1 zucchini grated
- 4 tbsp grated parmesan
- 1 garlic clove
- Salt, pepper
- Preheat oven to 175°C (350°F). Line a pan with parchment paper.
- Grate zucchini finely on a kitchen grater, salt it, put it in a colander and let it rest for 10 minutes, to get the water out.
- In a larger bowl mix sunflower seeds, chia seeds, and yeast powder.
- Add water and yogurt and mix properly with a spoon.
- Add parmesan, zucchini, pressed garlic clove and salt with pepper and stir up once more.
- Using a spoon or an ice cream scoop, scoop out about 2 tablespoons of the batter and drop onto the baking sheet. Continue until you run out of the mixture.
- Bake for 20 minutes or until golden brown.
- Let them cool out a little bit before serving.