Ingredients
2 medium zucchini (about 400g)
1 large egg
1 tablespoon sour cream or Greek yogurt
Black pepper to taste
2-3 tablespoons flour
Olive oil for cooking
1 tomato, sliced
Mozzarella cheese, shredded
Dried basil
Sweet peppers, sliced (optional)
Instructions
Grate the zucchini on a box grater. In a large bowl, toss the zucchini with salt and let it stand for 10-15 minutes. This will help to draw out the excess moisture from the zucchini.
Drain the zucchini in a colander, pressing out as much moisture as possible with a paper towel or cheesecloth.
In a large bowl, whisk together the egg, sour cream, and black pepper. Stir in the drained zucchini and flour until just combined.
Heat olive oil in a large skillet over medium heat. Add heaping tablespoons of the zucchini mixture to the pan, flattening them slightly with a spatula.
Cook the fritters for 3-4 minutes per side, or until golden brown and cooked through.
Transfer the fritters to a paper towel-lined plate to drain any excess oil.
Top the cooked fritters with tomato slices, shredded mozzarella cheese, dried basil, and sliced sweet peppers (optional).
Broil the fritters under a preheated broiler for 1-2 minutes, or until the cheese is melted and bubbly.
Serve immediately and enjoy!
Tips
You can add other toppings to your zucchini fritters, such as chopped ham, crumbled sausage, or grated Parmesan cheese.
If you don’t have a broiler, you can melt the cheese on the fritters in a preheated oven at 200°C (400°F) for 5-7 minutes.
Leftover zucchini fritters can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or oven until warmed through.
Please note that while this recipe is based on the information you provided and similar recipes online, it may not be exactly the same as the recipe in the image. There are many variations of zucchini fritters, and the toppings can be customized to your liking.