In a frying pan, preheating a substantial quantity of olive oil over medium heat is the first step. A little drop of batter should be able to make a sizzling sound when it is introduced to the oil, which should be hot enough to cover the bottom of the pan.
The fritters are formed by scooping about one spoonful of the zucchini mixture for each fritter and then dropping it into the heated oil. Each fritter is then fried. Utilizing the back of a spoon, gently flatten the mixture. In order to prevent the oil temperature from dropping and the fritters from becoming greasy, it is important to fry the fritters in batches. This will prevent the pan from being overcrowded.
To get a golden brown and crispy texture, fry each side for about three to four minutes. Make the required adjustments to the heat in order to avoid burning.
Before serving, remove any extra oil from the fritters by draining them on paper towels. A cool contrast may be achieved by serving the dish hot with slices of cucumber on the side.
The conclusion is that these zucchini fritters with mozzarella and dill are not only simple to make, but they are also really tasty and satiating. The exquisite taste profile that is created by combining creamy mozzarella, fragrant dill, and the natural sweetness of zucchini is one that can actually compete with meals that are based on meat. The flavors and ease of preparation of these fritters are likely to leave a lasting impression, regardless of whether they are served as a main course, an appetizer, or a side dish. Seize the opportunity to indulge in this delicious and economical supper that is suitable for any event!
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