Zucchini and Paper vegetable Pancakes

A tasty, crunchy, and flavorful way to experience fresh veggies in a quick and filling meal are zucchini and pepper vegetable pancakes. These pancakes, which are made with bell peppers, zucchini shreds, and a light batter, are pan-fried till golden. They go well with a dollop of sour cream, yogurt, or a spicy dipping sauce and make a great appetizer, side dish, or even a light supper. These vegetable pancakes are a tasty and nutritious way to sneak in extra veggies while still enjoying a crunchy bite!

Ingredients

1 zucchini, shredded

Salt, to taste

2 Bulgarian peppers, finely chopped

Fresh parsley, chopped, to taste

2 cloves garlic, minced

2 chicken eggs

Black pepper, to taste

2 tablespoons flour

Olive oil, for frying

Directions

Shred the zucchini and place it in a colander. Sprinkle with a little salt and let it sit for about 10 minutes to draw out excess moisture.

After 10 minutes, use a clean cloth or paper towel to squeeze out as much moisture from the zucchini as possible.

Finely chop the Bulgarian peppers and mince the garlic cloves. Chop the fresh parsley.

Mix the Ingredients:

In a large mixing bowl, combine the shredded zucchini, chopped peppers, minced garlic, and fresh parsley.

Crack the eggs into the bowl and mix well. Season with black pepper to taste.

Add the flour to the mixture and stir until everything is well combined. The flour helps bind the ingredients and gives the fritters their structure.

Fry the Fritters:

Heat olive oil in a skillet over medium heat. You want enough oil to coat the bottom of the skillet.

Once the oil is hot, spoon dollops of the mixture into the skillet, flattening them slightly to form fritters.

Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Be sure not to overcrowd the skillet; cook in batches if necessary.

Remove the cooked fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.