Vegan Zucchini Fritters (Placki z Cukinii)

Ingredients

• 2 medium Zucchini
• 0.5 medium Onion
• 0.5 cup All-purpose flour
• 1 tablespoon Potato starch
• 2 tablespoons Fresh dill
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 tablespoons Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Using a box grater, grate the 2 medium zucchini and the 0.5 medium onion.
2. 2Place the grated zucchini and onion mixture into a clean kitchen towel. Squeeze firmly to remove as much liquid as possible.
3. 3In a medium bowl, combine the squeezed zucchini and onion mixture with the 0.5 cup all-purpose flour, 1 tablespoon potato starch, 2 tablespoons fresh dill, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix until just combined.
4. 4Heat 4 tablespoons vegetable oil in a 30.48 cm skillet over medium heat, which is about 175°C.
5. 5Carefully drop rounded tablespoons of the zucchini mixture into the hot oil. Gently flatten each spoonful with the back of the spoon to form fritters about 1.27 cm thick.
6. 6Fry the fritters for 3 to 4 minutes per side. They are ready to flip when the edges look golden brown and crispy. Continue frying until both sides are golden brown and the fritters are cooked through, about 6 to 8 minutes total per fritter.
7. 7Remove the fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the vegan zucchini fritters hot.

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