Description
Goldbraune, fluffige Zucchinipuffer mit würzigem Feta und frischer Petersilie, außen knusprig, innen saftig. Perfekt zum Eintunken in cremiges, aromatisches Tzatziki – ein sommerlich-leichtes Geschmackserlebnis.
Ingredients
Scale
- 1/2 Bund Petersilie
- 1 Ei
- 450 g Zucchini
- 150 g Feta
- 200 g Tzatziki
- Salz
- Pfeffer
- 30 g Mehl
- 2 Esslöffel Öl
- 1 Jalapeno
- 1/2 Bund Dill
Instructions
- Begin by thoroughly washing the zucchini and trimming off the ends. Using a coarse grater, grate the zucchini into a large bowl. Transfer the grated zucchini into a fine-mesh sieve or colander and sprinkle with 1 tablespoon of salt. Toss to combine and let the mixture sit for about 5 minutes. This process will help draw out excess moisture from the zucchini, which is crucial for achieving crispy fritters.
- While the zucchini is resting, crumble the feta cheese into small pieces and set aside. Wash the dill and parsley thoroughly, shake off excess water, and finely chop both herbs. Slice the jalapeno in half, remove the seeds if you prefer less heat, and finely chop the jalapeno. In a small bowl, beat the egg until the yolk and white are fully combined.
- After the zucchini has rested, take small handfuls of the grated zucchini and squeeze them firmly over the sink or a bowl to remove as much liquid as possible. Place the well-drained zucchini back into a mixing bowl. Add the crumbled feta, chopped dill, chopped parsley, chopped jalapeno, and the beaten egg to the bowl. Gradually add the flour, stirring continuously until the mixture is well-combined and forms a thick, cohesive batter. Season the mixture generously with salt and freshly ground black pepper, tasting a small amount if desired to adjust the seasoning.
- Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Once the oil is shimmering hot, use a tablespoon or small scoop to drop portions of the zucchini mixture into the pan, spacing them apart so they don’t touch. Flatten each mound slightly with the back of the spoon to form small, round fritters (Taler). Cook the fritters for 5 to 7 minutes, turning once halfway through, until both sides are golden brown and crispy. Adjust the heat as necessary to prevent burning and ensure even cooking.
- Once the fritters are golden and cooked through, use a slotted spatula to transfer them onto a plate lined with paper towels. This will help soak up any excess oil and keep the fritters crispy. Repeat with the remaining batter, adding more oil to the pan as needed. Serve the warm zucchini fritters alongside a generous portion of tzatziki, either for dipping or as a topping. Garnish with extra fresh herbs if desired.
Notes
For an even crispier texture, make sure to squeeze as much liquid as possible out of the grated zucchini before mixing it with the other ingredients. If you prefer a milder taste, remove the seeds from the jalapeno or omit it entirely. These fritters are best served fresh and warm, but you can also reheat them in the oven for a few minutes if needed. Serve with a fresh salad for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
