Zucchini Fritters Pancakes Nigella Lawson
Crispy, golden, and bursting with fresh flavors, Nigella Lawson's Zucchini Fritters Pancakes are a delightful fusion of simplicity and sophistication. Made with grated zucchini, a touch of Parmesan cheese, and a splash of fresh parsley, these fritters are bound together with eggs and flour to create a perfectly balanced, savory batter. Sautéed in olive oil until irresistibly crisp, these pancake-like fritters are an ideal way to transform humble zucchini into an elegant snack, appetizer, or light meal. The secret to their crispy perfection lies in thoroughly squeezing out the zucchini's excess moisture, ensuring every bite offers a satisfying crunch. Top them with a dollop of creamy Greek yogurt or tangy sour cream for an added layer of indulgence. Ready in just 30 minutes, this recipe is perfect for busy weeknights or entertaining guests with a flavorful, crowd-pleasing dish.
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Recipe Information
Ingredients
- 2 medium zucchini (courgettes), grated
- 1 teaspoon salt
- 2 stalks scallions (spring onions), finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 large eggs
- 5 tablespoons all-purpose flour
- 3 tablespoons Parmesan cheese, grated
- 0.5 teaspoon black pepper, freshly ground
- 3 tablespoons olive oil (for frying)
- optional Greek yogurt or sour cream (for serving)
Instructions
Start by grating the zucchinis and place them into a large bowl. Sprinkle with the salt and mix well. Let the zucchini sit for 10 minutes to draw out excess liquid.
After 10 minutes, place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze thoroughly to remove as much liquid as possible. This step is crucial to ensure the fritters stay crispy.
In a mixing bowl, combine the drained zucchini with the chopped scallions, parsley, eggs, flour, Parmesan cheese, and black pepper. Mix until the ingredients are well incorporated and form a thick batter.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, drop spoonfuls of the batter into the skillet and flatten them slightly with the back of the spoon to form pancake-like fritters.
Cook the fritters for about 2-3 minutes on each side, or until they are golden brown and crisp. Avoid overcrowding the skillet—fry in batches if necessary.
Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil.
Serve warm with a dollop of Greek yogurt or sour cream, if desired. Enjoy your zucchini fritter pancakes as a snack, appetizer, or light meal!
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 13.5 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 449 mg | 35% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1534 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
