Zucchini Fritters – Quick Workday Breakfast

Cooking StepsHow to cook Zucchini Fritters – Quick Workday Breakfast step by step

Cooking Process

1. 
   Step 1

   Peel the zucchini and grate it into shreds. One zucchini makes two fritters — enough breakfast for two.

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2. 
   Step 2

   Add salt to taste and let sit for 5 minutes, then pour off the excess liquid. If you oversalted, rinse the shreds with water and squeeze dry. If you undersalted, simply drain the excess water.

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3. 
   Step 3

   Crack in 2 eggs. If you like, add a pinch of thirteen-spice powder — skip it if you don’t. Add cornstarch and flour as needed; keep the cornstarch ratio under one-quarter of the total flour. The total flour amount should roughly equal the zucchini amount — aim for a thick, sticky batter. (Cornstarch makes the fritters softer and less chewy; too much and they’ll fall apart when flipping.)

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4. 
   Step 4

   The batter is ready when it reaches this thick, sticky consistency. Spray oil on a flat pan — beginners should use low heat throughout to avoid burning. (An electric griddle makes it even easier.) Use chopsticks to scoop the batter onto the pan and spread it out evenly.

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5. 
   Step 5

   One zucchini yields two fritters — a two-person breakfast sorted. With eggs, veggies, and carbs all in one, it’s a pretty healthy and quick breakfast for busy workers.

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