I wasn’t exactly thrilled by the prospect of having another veggie-only-meal yesterday evening, but what wouldn’t you do to try to eat healthy and loose some weight?
These simple veggie fritter patties were surprisingly tasty and satisfying though and I’m sure they would make an excellent side dish too. You can make them with any non-leafy and not too soft vegetables or even a free-style mix of several of them, but I only had zucchini at home, so here we are.
750 g zucchini, grated
2 eggs, beaten
3 cloves garlic, finely minced
1 shallot, finely diced
4 tbsp. flour
4 tbsp. grated gruyère cheese
Optional: Some chili flakes
Salt and pepper to taste
Grate the zucchini and put them in a large enough colander. Mix with a teaspoon of salt and place in a large bowl (or the kitchen sink) to let the emerging water drain off for about 10 minutes. Then put the zucchini into a clean kitchen cloth and squeeze heartily to drain as much more liquid as possible.
Mix the rest of the ingredients in a large bowl, then stir in the drained zucchini to make a thick “batter”.
Over medium high heat, heat some cooking oil in a pan and ladle in the batter one scoop at a time. Fry until golden brown, about 2 minutes per side.
I found that they go very well japanese “tonkatsu sauce“, but a sweet-ish barbecue sauce was also good.