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Ingredientes
- 500 gm small courgette, course grated
- 1 c. fresh flat-leaf parsley
- 1 sm garlic clove, chopped
- 1/2 bn chives, minced
- 2 tsp finely grated lemon zest Freshly grnd pepper and salt to taste
- 2 x extra-large Large eggs, lightly beaten
- 1/2 c. unbleached all-purpose flour
- 1 c. extra virgin olive oil Lemon wedges, for serving
Direcciones
- Soak the courgette in a bowl of cool water with a little coarse salt for 30 min. Finely chop the parsley and mix with the chives and garlic and transfer to a medium bowl. Stir in the lemon zest.
- Drain the courgette, rinse and pat dry. Add in to the parsley mix. Season with table salt and pepper. Stir in the Large eggs and the flour.
- In a large heavy skillet, heat the extra virgin olive oil till rippling.
- Spoon heaping Tbsp. of the zucchi-ni batter into the skillet, about 8cm.
- apart, flattening each mound gently to create a 6cm. pancake. Cook over moderately high heat, turning once, till gold-en, about 1 minute per side.
- Transfer to a large plate lined with paper towels and keep hot. Repeat the process with the remaining batter, stirring the bat-ter in between batches.
- Arrange the courgette fritters on warmed plates and serve, sprin-kled with coarse salt and accom-panied with lemon wedges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 607g | |
| Calories 331 | |
| Calories from Fat 16 | 5% |
| Total Fat 1.95g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 82mg | 3% |
| Potassium 1660mg | 47% |
| Total Carbs 69.06g | 18% |
| Dietary Fiber 9.5g | 32% |
| Sugars 9.19g | 6% |
| Protein 14.23g | 23% |
