Placki z Cukinii
Delightful Polish courgette fritters: grated young courgettes blended with garlic, fresh dill, eggs, and flour, pan-fried crisp and golden, served with chilled sour cream.
Ingredients
- • 2 medium courgettes (approx. 600g), coarsely grated
- • 1 tsp salt (for drawing moisture)
- • 2 large free-range eggs, beaten
- • 4 tbsp plain flour
- • 2 cloves garlic, finely minced
- • 3 tbsp fresh dill, finely chopped
- • Sunflower oil or butter for frying
- • 150g Polish sour cream (śmietana 18%) for serving
Preparation Steps
Toss the grated courgettes with the salt in a colander and let stand for 10 minutes. Squeeze out the released liquid very firmly using your hands or a clean tea towel to ensure ultra-crisp fritters.
In a bowl, combine the squeezed courgettes with the minced garlic, chopped dill, beaten eggs, flour, and freshly cracked black pepper, stirring until a thick batter forms.
Heat 2 tablespoons of oil in a skillet over medium-high heat. Drop mounds of batter into the pan, flattening them slightly into patties. Fry for 3 to 4 minutes per side until crisp and golden brown.
Drain on kitchen paper and serve piping hot with a dollop of cold sour cream and a sprinkle of fresh dill.