Crispy courgette fritters recipe
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Ingredients
4 servings 700 g of young unpeeled courgettes Salt Dried garlic to taste Ground pepper to taste Marjoram to taste 100 g of English bacon 2 pcs. Large eggs 60 g of plain flour Oil or baking salt
Recipe preparation steps
1 Cut the young courgettes into thin slices with a grater or razor. Place the slices in a sieve, add more salt than usual and stir – the water from the courgettes will wash away most of the salt. The zucchini slices should be left to drain for at least half an hour, but if you leave them longer than that, nothing will happen. Then squeeze out the excess liquid from the softened courgette slices. 2. Place the drained slices in a bowl, add the pepper, dried garlic, marjoram, finely chopped bacon and stir.
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3 Using a spoon, remove the mixture from the bowl and put it in the pan with the melted fat. Fry on both sides until browned, place the scones on a napkin and let the excess fat drain off.
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4 After baking, serve the scones with tartar sauce or garlic, ginger or herb sauce. They are delicious both hot and cold. Also, because we sliced the courgettes instead of grating them, the patties stay nice and crispy. 5 The cakes can also be served as an unconventional side dish, for example with potatoes.
