Cooking Steps:
- Rice Preparation:
- Begin by thoroughly washing the rice until the water runs clear. Boil 200ml of water in a saucepan, then add the rice. Lower the heat, cover the pan, and let the rice simmer until it absorbs all the water and becomes soft, roughly 20 minutes. Let it cool down afterward.
- Zucchini Prep:
- Grate the zucchinis on the coarse side of your grater. Lay the grated pieces in a sieve, sprinkle a bit of salt, and leave it to draw out moisture for about 10 minutes. Afterward, squeeze out the excess water with your hands or a clean cloth.
- Fritter Batter:
- In a sizable mixing bowl, blend the cooled rice, de-moisturized zucchini, minced garlic, and chopped parsley. Season this mix with your chosen spices, salt, and pepper for taste.
- Crack the eggs into the mix, sprinkle the tablespoon of flour, and stir thoroughly until the components are evenly mixed.
- Frying:
- Heat a non-stick pan or skillet over medium flame and drizzle it with olive oil. Once hot, scoop portions of the batter into the pan. Flatten each scoop lightly to form pancake shapes.
- Fry each side for about 4 to 5 minutes or until they turn a golden brown, ensuring they’re cooked through and crispy on the outside.
- Serving Suggestion:
- Once fried, place the pancakes on a kitchen towel to soak up any excess oil. Serve these warm for a delightful experience, possibly with a side of creamy sauce or a fresh salad for added freshness.
These savory pancakes offer a delightful way to enjoy the wholesome goodness of zucchini and rice, with a hint of garlic and parsley bringing freshness and flavor. Perfect for a light lunch or as a side dish, they’re versatile and can be adjusted to include your favorite spices. Enjoy crafting this dish!