This recipe is inspired by a similar one, which is very typical during the summer in Bulgaria. At least, when I was living there, we used to prepare a lot of zucchini during the warm months, as this is the season when you can get them fresh. In the last couple of years, this has changed as you can have them all year round, but somehow, I always connect them with summer.
Servings: 12
Time to prepare:20-30 min
Cooking Time:20 min
Ingredients:
- 500 gr. zucchini
- 2 eggs
- 1-2 cloves garlic
- 4 tbsps. almond flour/ or oats
- 2 tbsp. grape oil
- fresh dill
- 1 tsp. salt
- pinch of black pepper
How To:
- Grate the zucchini either by hand with a grater or with a chopper. If you are using a chopper, be careful not to make them into a puree.
- Add salt, and leave them for 20 -30 minutes; this will help remove most of the water content.
- Meanwhile, you can chop the garlic & dill.
- Put the zucchini in a cheese cloth or strainer to take the water out of the mixture. You will be left with more than half of the initial amount of the mix.
- Add the rest of the ingredients and mix very well.
- Leave for another 5 minutes, so the almond flour/oats can soak in the mixture.
- In a baking tray covered with oiled baking paper, place the mixture using a spoon.
- In a preheated oven, bake the fritters for about 20 minutes at 180 degrees. You may need an additional 10 minutes, depending on how strong your oven range is.
- If you wish, you can fry them, use an air fryer, or cook them in a regular pan with a solid amount of oil.
Enjoy 🙂
One of the times I prepare them, I skipped leaving them with salt and they had a bit of water when I baked them, but still they were tasty.
Pettite Two a Pret 
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