Italian-Style Zucchini Fritters
Zucchini and egg form the base, while Parmesan adds protein and calcium. Psyllium helps hold moisture after the zucchini is squeezed, so the fritters brown well and retain vegetable fiber. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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800
Servings: 8 (1 serving ≈ 92 gram)
Digestion time: 3 hour
Complete protein: ✔
Grate the zucchini (700 g), season with salt and leave for 20 minutes. Squeeze the flesh very well; you should have about 550 g.
Add the egg (100 g), Parmesan (20 g), psyllium (15 g), 30% sour cream (15 g), Italian herbs (2 g), salt (2 g), and black pepper (1 g). Mix and leave for another 10 minutes so the psyllium can absorb excess moisture.
Heat the clarified butter (30 g) in a pan. Spoon in the batter, shape small fritters, and fry over medium heat under a lid for 5–7 minutes per side until firm and golden.
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