Zucchini, carrot, celery and apple fritters
Tender and soft fritters of zucchini, carrots, celery and apple cannot be called mediocre vegetable fritters, as the combination of grated vegetables and apple gives some incredible flavor. In this case, we'll be making unsweetened snack scones, but if you replace the salt and pepper with sugar, you'll have a great dessert version of vitamin fritters! Ingredients (for 3 servings)
Zucchini - 180 g
Carrot - 100 g
Apple - 80 g
Saldea root - 80 g
Wheat flour - 4 tablespoons
Sour cream - 1,5 tbsp.
Egg - 1 egg
Fresh parsley - 3 - 4 sprigs
Salt - to taste
Ground black pepper - to taste
Vegetable oil (for frying) - 40 m
Prepare the necessary ingredients.
From the specified amount I got 9 rather large pancakes.
It is best to choose a young zucchini, as compared to a mature one, it has a more delicate skin and no hard seeds inside.
It is better to take a sweet and sour apple with dense flesh.
Wash and dry zucchini, cut off the edges. Grate zucchini on a coarse grater in a bowl.
Celery peel and also grate it on a coarse grater directly in a bowl with grated zucchini.
Peel carrots, also grate them on a coarse grater and send them to a bowl.
Peel the apple, remove the seed box and grate it on a coarse grater. Send the grated apple to the bowl with the vegetables.
Wash and dry the parsley and finely chop with a knife. Add chopped greens to the bowl.
Add the sour cream, beat the egg, sprinkle the flour, salt and ground black pepper.
Now mix thoroughly.
Heat vegetable oil in a frying pan. With a tablespoon, place the vegetable mixture in the oil in the form of flat cakes.
Fry the fritters over medium heat for about 3-4 minutes on each side, until nicely golden.
Transfer the fried fritters from the pan to a napkin, and in the meantime, fry the next batch until the batter runs out.
The unusual zucchini, carrot, celery and apple fritters are ready. Serve them to the table with sour cream or some sauce of your choice.
Bon appetit