Zucchini and banana fritters
Unsweetened zucchini fritters are often made with the addition of vegetables, onions, or garlic. But snack zucchini fritters with banana are very interesting! Although the combination at first glance and seems unusual, but zucchini and banana fritters are tender, fragrant and very tasty. Another undeniable plus - the recipe for zucchini and banana fritters is good for its variability. Add salt and spices to the batter - you get snack fritters, and if sugar - dessert fritters. So you can safely experiment to your own taste. Products
Zucchini - 500 gr
Bananas - 250 g (weight with peel)
Flour - 90 gr
Sour cream - 50 gr + for serving (as desired)
Egg - 1 egg
Salt - to taste
Vegetable oil (for frying) - 2-3 tbsp (30-45 ml
Prepare the products according to the list.
Wash and dry zucchini. Grate them on a coarse grater in a deep bowl. If zucchini are young, they do not need to be peeled.
Lightly salt the zucchini and leave for 10 minutes. Then squeeze them and pour out the juice.
Peel the banana and grate it.
We send a banana in a bowl with zucchini. Add egg.
Stir it.
Add sour cream.
Again we mix.
In portions, each time mixing, add flour.
If desired, add more salt and your favorite spices, adjusting the taste (most importantly, then mix a lot).
As a result, the pancake batter should be homogeneous, fairly thick and fall from a spatula or spoon in a loose lump.
Heat a piece of vegetable oil (1-1.5 tablespoons) in a frying pan over medium heat. Spoon the batter into the pan about 1 tbsp. at a time, forming small pancakes.
Fry courgette-banana pancakes over medium heat for about 1-2 minutes on each side, until golden brown.
Fry the rest of the fritters in the same manner, adding vegetable oil as needed.
Put the fried pancakes on a paper towel to soak up the extra oil.
Tender zucchini and banana fritters are ready. Turn them on a plate and serve, if you want adding sour cream.
Bon appetit