Ingredients:
2 medium zucchinis
100 g (about 3.5 oz) flour
1 egg
10 cl (about 3.4 oz) milk
1 teaspoon baking powder
Salt and pepper
Oil for frying
1 teaspoon paprika (optional)
Instructions:
Preparing the zucchinis:
Start by washing the zucchinis thoroughly under cold water. Trim the ends, then slice the zucchinis into thin rounds about 5 mm (0.2 in) thick. The rounds should be thin enough to fry quickly while retaining a slight firmness.
Preparing the batter: 2. In a bowl, mix the flour with the baking powder, salt, pepper, and, if desired, 1 teaspoon of paprika for a spicy touch. Add the egg and milk, then mix well until you get a smooth, homogeneous batter. The batter should be slightly thick to coat the zucchini slices without dripping off.
Heating the oil: 3. In a deep skillet or fryer, heat enough frying oil over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; if it floats to the surface and begins to sizzle, the oil is at the right temperature.
Frying the fritters: 4. Dip each zucchini slice into the batter, making sure it is well coated on both sides. Carefully place them in the hot oil and fry for about 2 to 3 minutes on each side, until they are golden and crispy. Avoid overcrowding the pan to ensure the fritters cook evenly.
Draining: 5. Once cooked, remove the fritters from the oil using a slotted spoon and place them on paper towels to drain excess oil. This step is crucial to keep the fritters light and not greasy.
Serving: 6. Serve the zucchini fritters while they are still hot, accompanied by your favorite sauce. A yogurt and herb sauce or a spicy tomato sauce would perfectly complement these delicious fritters.