Zucchini fritters: a healthy summer delight

Zucchini fritters aren’t just a delicious vegetable dish – they’re a real lifesaver in the summer heat. Easy and quick to prepare, these vegetable pancakes can be served warm or cold. Pair them with sour cream, mayonnaise, mustard, or any sauce you like. Zucchini fritters can be enjoyed as a main dish or as a tasty side.

Thanks to their low calorie content – around 200 kcal per 100 grams – they’re also suitable for those watching their weight.

Cooking these fritters in camelina oil makes the dish not only delicious but also highly nutritious. Camelina oil, pressed from the seeds of Camelina sativa, is rich in retinol, multiple forms of vitamin E (tocopherol), vitamin D, vitamin K, magnesium, potassium, zinc, selenium, and other essential minerals. Moreover, it’s packed with omega-3 and omega-6 fatty acids, which support lipid metabolism and reduce inflammation.

At CraftOil, we specialize in creating not just tasty and aromatic, but truly healthy cold-pressed oils – in other words, living oils. Our small-batch, certified camelina oil is freshly pressed from organic seeds under strict quality control. With a high smoke point and neutral, mild flavor, it’s ideal for frying.

CraftOil also offers camelina seeds and flour – premium, eco-friendly products perfect for both culinary use and general wellness.

Ingredients for zucchini fritters (20–25 pieces)

To make zucchini pancakes, you need:

• 2 medium zucchinis (500–600 g total);
• 2 large eggs;
• 6 tablespoons of flour;
• 2 garlic cloves;
• 10–15 sprigs of fresh dill;
• ½ teaspoon of salt;
• 2 tablespoons of camelina oil (for frying);

Step-by-step recipe

Wash and, if needed, peel the zucchinis (if the skin is tough). Grate them using a medium grater. Add salt, stir, and let sit for 15 minutes to draw out excess liquid. Drain the juice and squeeze the grated zucchini well.

Peel and press the garlic, then mix it into the zucchini. Finely chop the washed dill and add it in.

In a separate bowl, beat the eggs and pour them into the zucchini mixture. Add the flour and mix thoroughly. If the batter seems too runny, add 1–2 more tablespoons of flour.

Heat a pan over medium heat and add camelina oil. When hot, spoon small portions of the batter into the pan – avoid making them too large to ensure easy flipping.

Fry each fritter for 7–8 minutes per side until a golden crust forms. Transfer to paper towels first to remove excess oil, then place on a serving dish. This step helps keep them light and diet-friendly.

Tip:

For a nutty twist, substitute part or all of the wheat flour with camelina flour. It will give the fritters a beautiful golden hue and a unique taste. You can find high-quality oils and flour in CraftOil – Ukraine’s trusted source for organic, small-batch products.