Description
Knusprig-goldene Zucchinipuffer mit zart schmelzendem Feta, frischem Dill und einem Hauch Jalapeño. Außen kross, innen fluffig, perfekt zum Dippen in cremiges Tzatziki – würzig, frisch, unwiderstehlich.
Ingredients
Scale
- 450 g Zucchini
- 150 g Feta
- 1/2 Bund Dill
- 1/2 Bund Petersilie
- 1 Jalapeno
- 1 Ei
- 30 g Mehl
- Salz
- Pfeffer
- 2 Esslöffel Öl
- 200 g Tzatziki
Instructions
- Begin by washing and trimming the ends off the zucchini. Using a coarse grater, grate the zucchini into a large bowl. Transfer the grated zucchini into a colander or sieve and sprinkle with 1 tablespoon of salt. Toss the zucchini to ensure it is evenly coated with salt, then let it sit for about 5 minutes. The salt will draw out excess moisture, which is important for crispy fritters.
- While the zucchini is resting, crumble the feta cheese into small pieces and set aside. Wash and finely chop the dill and parsley. Rinse the jalapeno, remove the seeds for less heat if desired, and finely dice it. In a small bowl, crack the egg and beat it lightly with a fork until smooth.
- After the zucchini has rested, gather it in your hands and squeeze out as much liquid as possible over the sink. This step is crucial to prevent soggy fritters. Place the drained zucchini in a clean mixing bowl. Add the crumbled feta, chopped dill, chopped parsley, diced jalapeno, and beaten egg to the bowl. Mix everything together until all ingredients are well combined.
- Gradually add the flour to the zucchini mixture, stirring gently after each addition to incorporate it evenly. Season the mixture with a pinch of salt and freshly ground black pepper to taste. The finished batter should be thick enough to hold together when scooped, but still moist.
- Heat the oil in a large non-stick skillet over medium heat. Once the oil is hot and shimmering, use a large spoon or your hands to scoop portions of the zucchini mixture and place them in the pan. Flatten each portion gently with the back of the spoon to form small, round fritters or ‚Taler‘. Be careful not to overcrowd the pan; work in batches if necessary.
- Fry the zucchini fritters for about 5 to 7 minutes on each side, or until they are golden brown and crispy on the outside. Adjust the heat as needed to prevent burning. Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil.
- Serve the warm zucchini fritters alongside the chilled tzatziki. Garnish with additional fresh herbs if desired. These fritters are perfect for dipping and make a delicious appetizer or light meal.
Notes
For extra crispiness, make sure to squeeze out as much water as possible from the zucchini before mixing with the other ingredients. You can also add a clove of minced garlic to the batter for more flavor. If you want a spicier kick, leave the seeds in the jalapeno. These fritters taste best fresh from the pan, but leftovers can be reheated in the oven to regain some crispiness.
- 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
