When I was growing up, my parents had a vegetable patch in our garden. And I don’t know if our soil was ultra fertile, but we would have zucchinis the size of an arm sometimes! And my favorite recipe my mum used to make was these zucchini fritters! When I made them and I tried them, I had such a flashback to my childhood, that I knew I nailed the recipe:)
I actually am not a huge fan of ketchup, except on fries once in a while. But it needs to be in this dip:) Use as much ketchup as a base as you will require, here I used about 4 Tbsp. Mix it with the lime juice, salt, pepper, spring onions and chopped coriander leaves.. Let it develop it’s flavour in the fridge while you prepare the zucchini. I used ketchup without sugar here, and the flavor was excellent!
Wash and dry the zucchini. Cut them into discs about half a cm wide. Prepare 3 plates and the ingredients for the breading. Fill the floour, the egg-mix and the breadcrumbs in a different plate each. As the zucchini are quite bland make sure to nicely season the egg mix. You can use salt, pepper, garlic powder, chili sauce…anything you like actually. First cover the discs with flour, then dip into the egg and finally in the breadcrumbs. Make sure to press the breadcrumbs to the zucchini a bit, so they don’t fall off.
Now cook the breaded zucchini either in a deep fryer or in the oven. I don’t have a fryer, so I use a small pot. The flavor between the deep fried zucchini and that cooked in the oven is nearly identical. The zucchini which were cooked in the oven are just a little bit paler in colour! Et voilà 🙂
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Shopping list (amount depends on the size of the zucchini – 1 large zucchini is enough as a starter for 2 people):
- 1 large zucchini
- 2 eggs
- 4 Tbsp ketchup
- Juice of 1/2 lime
- Salt, pepper
- 1 chopped spring onion
- 1 handful chopped coriander
- optional chili sauce