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Zucchini Fritters – Quick Workday Breakfast
I’ve been enjoying Guizhou dipping vegetables lately – such a great choice for staying slim! I bought plenty of small melons and use them to make a quick breakfast for busy days; I prepare them in the evening, store them in a freezer bag, and just heat them up in the microwave the next morning […]
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Zucchini Fritters – Quick Workday Breakfast
| Ingredient | Amount |
|---|---|
| eggs | 2 as needed |
| zucchini (small squash) | 1 as needed |
| salt | to taste |
| all-purpose flour | as needed |
| cornstarch | as needed |
| thirteen-spice powder | optional |
- eggs2 as needed
- zucchini (small squash)1 as needed
- saltto taste
- all-purpose flouras needed
- cornstarchas needed
- thirteen-spice powderoptional
Cooking StepsHow to cook Zucchini Fritters – Quick Workday Breakfast step by step
-
Step 1Peel the zucchini and grate it into shreds. One zucchini makes two fritters — enough breakfast for two.
-
Step 2Add 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.
-
Step 3Crack 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.)
-
Step 4The 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.
-
Step 5One 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.
Zucchini Fritters – Quick Workday Breakfast
I’ve been enjoying Guizhou dipping vegetables lately – such a great choice for staying slim! I bought plenty of small melons and use them to make a quick breakfast for busy days; I prepare them in the evening, store them in a freezer bag, and just heat them up in the microwave the next morning […]
Ingredients
- 2 as needed eggs
- 1 as needed zucchini (small squash)
- to taste salt
- as needed all-purpose flour
- as needed cornstarch
- optional thirteen-spice powder
Instructions
-
Peel the zucchini and grate it into shreds. One zucchini makes two fritters — enough breakfast for two.
-
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.
-
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.)
-
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.
-
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.
