Flourless zucchini fritters: The secret to perfect crunchiness

The recipe for fritters is not complicated. Simply grate the zucchini and add... well, there are many options here. In the classic recipe, zucchini is mixed with egg and flour. However, the last ingredient is not necessary.

Flour seems necessary for fritters because it thickens the mixture. However, more and more people are limiting their white flour consumption. A common reason is gluten sensitivity. Dishes made without flour also have a lower glycemic index, preventing blood sugar spikes. Nevertheless, flour in zucchini fritters seems essential for their texture and crunchiness. But it can be replaced or even omitted.

And it's not about flour substitutes at all. We've written about it many times. Flour can be easily replaced with something like oatmeal. But if you treat the zucchini properly, no thickener will be needed. We know this vegetable has a lot of water, and the cakes become less crispy if there's too much of it. So, after grating, it should be well salted and left for a few minutes, then thoroughly squeezed out, even multiple times. To such treated zucchini, just add an egg, spices, mix, and it's ready to fry.

Afraid the mixture made from just zucchini will be too loose? You can thicken the mixture using psyllium husk (available in health food stores) or grated mozzarella cheese.

In this recipe, besides well-squeezed zucchini, it's also important to fry them in well-heated oil. Otherwise, they may simply fall apart. This undesirable effect is also known from preparing potato fritters. Clarified butter, olive oil, or canola oil are suitable for frying fritters.

Ingredients:

• 1.3 lb grated zucchini
• 0.2 lb onion, optional
• 1 clove garlic
• 2 eggs
• oil for frying
• salt and pepper to taste
• a pinch of curry
• several sprigs of dill, cilantro, or parsley

Optional:

• 1-2 tablespoons psyllium husk or grated mozzarella cheese

Preparation method:

1. Wash the zucchini, then grate it using a grater with large holes. Put it in a bowl, salt it, and set aside for 10-15 minutes. After this time, the zucchini will release water, which needs to be thoroughly squeezed out. Paper towels can be used to remove as much water as possible.
2. Then add the eggs and chopped onion to the zucchini if you're using it. Season the mixture with spices, add chopped herbs, and mix.
3. Heat the oil in a pan and fry the patties on both sides until golden brown.