- – 2 small or 1 large courgette (zucchini);
- – 1 chicken egg;
- – salt to taste;
- – approximately 100 grams of wheat flour
- -100 grams of hard cheese of any variety;
- – seasoning to taste;
- – greens (dill, parsley, cilantro);
- – 1/2 teaspoon of soda;
- – 1 bulb;
- – 2-3 tablespoons spoons of vegetable oil for frying.
Prepare courgettes. To do this, they need to be washed, cleaned and dried. If the courgettes are not young, it is necessary to cut the thick peel and remove the seeds, grate on the grate. Juicy courgettes need to be pressed so that there is no extra moisture in the dough, otherwise you will have to add more flour.
Prepare the remaining ingredients. The greens should be washed, dried and finely cut. Grate hard cheese on a grater. Brush the onion, wash and cut into spruce cubes.
In a deep container lay out grated courgettes. Add chicken egg, greens, salt, grated cheese, onions and seasonings to taste. Stir everything thoroughly.
To the mixture add flour and soda covered with table vinegar or boiling water. The dough should in consistency turn out thicker than on pancakes, so that courgette fritters do not spread along the pan, and keep the shape. The final amount of flour will be determined by the sameness of courgettes used.
Preheat a pan with vegetable oil (it is desirable to use a thick-walled pan with a non-stick coating). Pour the courgette mixture with a large spoon or a small polowl.
Roast the courgettes for 3- 5 minutes over medium heat, until golden crust. Turn over and fry as much on the other side. If the courgette fritters are not fried inside, you can put them on the pan again, and hold on a medium heat under the lid for a few minutes.
To the table serve hot, as a side dish with meat or fish dishes, or as an independent dish, with sour cream. Courgette fritters with greens and cheese are ready.