I actually used squash marrows, which are widely grown in Russia, but they are the same thing."
Ingredients Serves 2
- 1 large zucchini
- 1/2 red onion
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried dill
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 cup oil
Grate one large zucchini, toss with a teaspoon of salt.
Place grated zucchini in a collander or a seive and let sit for 30 minutes. Squeeze out excess liquid from the zucchini with your hands.
Chop 1/2 of red onion finely, mince 2 cloves of garlic.
Throw zucchini, onion, garlic, pepper and dried dill in a bowl, stir with a spoon.
Add 1/2 cup of flour and 1 teaspoon of baking powder. Mix well until all the flour is incorporated.
Form small balls and then slightly flatten them.
Heat the oil in a non-stick skillet. Make sure that there is enough oil to cover the bottom of the pan. Place several fritters into a pan and don’t touch them until the underside is golden-brown.
After 1.5-2 minutes, when you see that the uderside is done, flip over and cook on the other side for 1-2 minutes.
This recipe makes about 7-8 fritters.