Leavened vegetable fritters soft, fluffy, and tasty. This morning I woke up with the desire to make fritters. I had zucchini, cherry tomatoes, and onion in the fridge, and I made them the stars of very soft fritters with yeast. I prepared a simple dough in a bowl using only a fork. A soft dough that I let rise and then cooked by spoonfuls, dropping it into hot seed oil. The result is fantastic: small clouds of dough so good that you can’t stop at one! I recommend making them soon and don’t forget to let me know if they won you over. Let’s run to the kitchen and prepare together my delicious Leavened Fritters with zucchini
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 204.56 (Kcal)
- Carbohydrates 30.51 (g) of which sugars 1.92 (g)
- Proteins 5.75 (g)
- Fat 7.81 (g) of which saturated 1.60 (g)of which unsaturated 5.90 (g)
- Fibers 5.54 (g)
- Sodium 80.60 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fritters with Zucchini and Cherry Tomatoes
- 12.3 oz flour
- 0.25 oz fresh yeast
- 0.85 cup water
- 7 oz zucchini
- 4.25 oz cherry tomatoes
- 2.8 oz Tropea red onion
- 1.4 oz grated Parmesan cheese
- 1 sprig basil
- to taste salt
- 1.25 cup seed oil (for frying)
How to Prepare Leavened Vegetable Fritters
Wash the zucchini and cherry tomatoes. Grate the zucchini. Cut the cherry tomatoes into small pieces, removing the seeds and inner liquid. Clean the onion and cut it into thin, small pieces.
Dissolve the yeast in lukewarm water. Gradually add the flour, simply mixing with a fork. Add a pinch of salt. You should obtain a thick and smooth batter. Also add all the prepared vegetables, grated Parmesan, and the torn basil leaves. Mix.
Cover the bowl with plastic wrap. Let rise in a warm place for about 3 hours. Heat plenty of seed oil in a small, deep pan. Drop small spoonfuls of the batter into the hot seed oil. Let them brown on all sides. Remove them with a slotted spoon and let them drain on kitchen paper.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can add small cubes of cheese to the batter.
Don’t miss the recipe for Pettole with olives and anchovies
