Zucchini fritters (Fritule od tikvica) from Dalmatia: Recipes from Croatia's Mediterranean Coast (page 40) by Ino Kuvačić

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Notes about this recipe

  • Zosia on August 09, 2017

    I was gifted with (another) ginormous zucchini so it was time for another batch of zucchini pancakes. This recipe called for salting and pressing the grated vegetable for a few hours to extract much of the water, which I find also helps it retain its shape and texture once it's cooked. Some ingredient quantities were vague (3-4 zucchini; a handful of dry breadcrumbs) and based on the book photo, I think my batter was looser. Regardless, the fritters were fabulous. Moist in the centre with crisp edges, with nothing to interfere with the vegetable's sweet mild flavour. I had 1kg seeded, grated zucchini, used 40g dry breadcrumbs and substituted spring onions for red onion. I served them with the tomato bean salad from the same book.

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