Zucchini with rice is better than meat! I make this simple and delicious recipe every weekend!

Zucchini with rice is better than meat! I make this simple and delicious recipe every weekend! https://youtu.be/KNuBGlyUBWU
Crispy on the outside, tender on the inside – these zucchini and rice fritters are a perfect way to turn simple ingredients into a delicious homemade meal. With a handful of fresh herbs, garlic, and a creamy dipping sauce, they’re packed with flavor and so easy to make!

In this video, I’ll guide you through every step: how to properly wash rice, prepare zucchini, make a flavorful batter, fry it to golden perfection, and whip up a quick creamy garlic sauce. Whether you’re cooking for family, friends, or just yourself, this recipe is simple, budget-friendly, and perfect for everyday meals.

These fritters are also great to make ahead, reheat well, and pair beautifully with salads, soups, or even as a snack on their own. And don’t worry if you’re avoiding eggs – I’ll share simple ingredient swaps, so everyone can enjoy them!

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📌 RECIPE AND INGREDIENTS:
1 Tasse Reis.
In ein Sieb geben und mit Wasser abspülen.
Den Reis in einen Topf geben.
2 Tassen Wasser hinzufügen.
Salz.
15 Minuten bei schwacher Hitze kochen.
2 Zucchini.
Zucchini schälen.
Auf einer groben Reibe reiben.
Salz.
Gut vermischen.
10 Minuten ziehen lassen.
Der Reis ist krümelig.
Der Reis ist fertig!
Den Reis in eine Schüssel geben.
1 Zwiebel.
Fein hacken.
Die Zwiebel zum Reis geben und vermischen.
Den Saft aus der Zucchini pressen und zum Reis geben.
2 Eier.
Gut vermischen.
Dill.
Mit den Zucchini zum Reis geben.
Petersilie.
Alles gut vermischen.
2 Knoblauchzehen.
Rote Paprika.
Italienische Kräuter.
Schwarzer Pfeffer.
Gut vermischen.
2 Esslöffel Mehl.
Alles gut verrühren.
Olivenöl.
In heißes Öl geben.
Von beiden Seiten goldbraun braten.
Soße zubereiten!
1 TL Mayonnaise.
1 EL griechischer Joghurt/Sauerrahm.
1 Knoblauchzehe.
Zwiebeln.
Gut verrühren.
Die Soße ist fertig!
Auf Küchenpapier legen, um überschüssiges Öl aufzusaugen.
Fertig!
Einfach fantastisch! Ich liebe solche Rezepte!
Guten Appetit!

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#Fresh_Recipe #Recipe #zucchini

What’s the secret to crispy, golden fritters that 
melt in your mouth? You’re about to find out. This simple zucchini recipe is so good, you’ll want to 
make it again and again. Don’t forget to like this video and subscribe—every click helps me bring you 
more cozy, easy meals from my family to yours. And if you’d like to support me, hit the Thanks button 
under this video! I truly appreciate it so much! We’re starting with two fresh zucchini. Do you 
grow your own vegetables? Or maybe you buy them at a local market? Either way, choose firm, 
green ones—they make the best fritters. First, peel the zucchini. This softens the texture 
and helps them blend better with the rice. Next, grate the zucchini on a coarse grater. This 
is the part where you might want to get your kids involved—my daughter loves helping with this step. 
Once grated, sprinkle a bit of salt and mix it well. Let it rest for 10 minutes. This pulls out 
extra moisture—don’t skip this step! Meanwhile, let’s prep the rice. You’ll need one cup—about 
200 grams. Transfer it to a sieve and rinse with cold water until the water runs clear. 
This helps make the rice light and fluffy. Now we transfer the rice to a saucepan and 
add two cups of water. Don’t forget a pinch of salt—this makes a difference in flavor. Cook 
it on low heat for 15 minutes. That gives us just enough time to chat—what’s your favorite 
quick lunch dish? Let me know in the comments. Do you wash your rice? I hope you do—because 
skipping that step can really change how your dish turns out. Rinsing rice removes 
the extra starch that makes it sticky and heavy. You want those grains to stay light and 
separate, right? I usually rinse it three or four times until the water looks almost clear.
Here’s a little trick my grandma taught me—use cold water and stir the rice gently with your 
fingers. It cleans better and even helps soften the grains a bit. Today I’m using regular white 
rice, but jasmine or basmati are also lovely. And while I rinse, I always think—what can 
I make with this batch? It’s so versatile: rice bowls, soups, or even stuffed 
veggies. What about you? How do you like to use rice in your cooking? Share 
your ideas below—I love hearing from you. While the rice cooks, chop 
one onion finely. A sharp knife makes this much easier—and fewer tears!
Zucchini is one of those vegetables that works in so many dishes. Do you cook with it often? Let me 
know in the comments! In our home, I always keep a few on hand—they’re affordable, healthy, and 
cook fast. By the way, have you subscribed yet? It helps a lot—and you’ll never miss a recipe!
The rice should now be fluffy and soft. Transfer it to a large bowl. Mix in the chopped onion—it 
adds that lovely sweet-savory balance. Squeeze the zucchini to remove the water—this is 
key for perfect texture. Add it to the rice. While we’re getting everything ready, 
let me ask—what’s your go-to weeknight meal? I’m always looking for inspiration. And don’t 
forget—you can hit the Thanks button if this recipe helps you out today. It really supports 
the channel and means so much to me. Thank you! Now let’s bring everything together. We’ve 
got our fluffy rice, finely chopped onion, and those salted, grated zucchini. 
But wait—before we mix, make sure you really squeezed out all the liquid 
from the zucchini. If it’s still watery, the fritters will fall apart. I usually press them 
through a clean kitchen towel—works like magic! Add the zucchini into the bowl with rice and 
onion. Give it a good mix. The colors already look fresh and beautiful—green, white, 
and a touch of golden from the onion. It’s funny—this part always reminds me of summer 
picnics. My kids love helping with this step, and my husband? He usually just hovers 
nearby waiting for the first bite. Do you cook with your family too? Or do you 
prefer some quiet kitchen time for yourself? Alright, the base is ready. Up next—we’ll add the eggs and fresh herbs to bind it 
all and bring that burst of flavor. Once it’s smooth, let’s add some freshness. Chop 
a handful of dill and a bit of parsley—don’t hold back. The more herbs, the brighter the 
taste. And they smell incredible, don’t they? Every time I chop dill, it reminds me of my 
childhood kitchen. My mom used it in everything. Stir the herbs gently into the mixture. The 
colors are coming alive—green from the herbs, yellow from the eggs, a little 
texture from the zucchini and rice. It already looks like something 
delicious is about to happen. By the way, if you’re avoiding eggs 
for dietary or religious reasons, you can try a flaxseed mixture instead—it 
works well as a binder too. Let me know if you’d like a full egg-free 
version—I’ll be happy to share! Time to add some flavor! Grab two cloves of 
garlic and mince them finely. Garlic brings out the heartiness in the dish—it’s 
simple but makes a big difference. Now for the spices. A pinch of red paprika 
for warmth and color. A sprinkle of Italian herbs—oregano, thyme, maybe a little 
rosemary. And of course, a touch of black pepper. Nothing overpowering—just 
enough to wake up the flavors. Give it a good mix. And just look at it—it’s 
starting to look like a real batter now. But to make sure everything 
holds together when frying, we’ll add two tablespoons of flour. Stir 
it in well until you see no dry spots. This step really brings the mixture together—it 
becomes thicker, easier to shape, and ready for the pan. Can you smell that already? The 
mix of garlic and herbs—it’s so inviting! Now heat a generous splash of olive oil in a pan 
over medium heat. Give it a minute or two to warm up—hot oil means crispy edges and less sticking. 
You can test the heat by dropping in a tiny bit of batter—if it sizzles right away, you’re ready.
Scoop the mixture with a spoon or your hands and gently shape it into small patties. Place them 
in the hot oil, but don’t crowd the pan—they need space to get golden. Let them cook for about 3 to 
4 minutes on each side until beautifully browned. The smell at this point is irresistible. My kids 
always come running when they catch that scent. And you know what? These fritters even taste great 
cold—perfect for lunchboxes or on-the-go snacks. Flip them carefully with a spatula and cook the 
other side. They should be firm, golden, and crisp at the edges. Just look at that beautiful color!
Time to make the sauce—and trust me, you don’t want to skip this part. A good dip takes these 
fritters from tasty to unforgettable. In a small bowl, add one teaspoon of mayonnaise and one 
tablespoon of Greek yogurt or sour cream—whichever you prefer or have on hand. I often use Greek 
yogurt because it’s lighter and adds a nice tang. Now grate in one clove of garlic. This gives 
the sauce that creamy kick we love with anything crispy. Next, finely chop some green onions 
and stir them in. It adds freshness and crunch, and the color just pops against the white sauce.
Mix everything until smooth and creamy. That’s it! Just a few ingredients, but the 
flavor is something special. It’s garlicky, tangy, and the perfect cool contrast 
to those hot, golden fritters. Sometimes I even double the amount and 
use it as a sandwich spread the next day. And if you want to make it completely 
dairy-free, you can use plant-based yogurt and vegan mayo—still works great.
Do you have a go-to sauce you always make? I’d love to hear your ideas—drop them in the comments!
Now that our sauce is ready, let’s check on the fritters. They should be crispy and 
golden on both sides. Almost there! When the fritters are golden, place 
them on a paper towel to soak up any extra oil. Just a minute—and they’re ready. 
I always sneak one while no one’s looking! Tried this recipe? Let me know in the 
comments! And if you’d like to say thanks, just tap that Thanks button—it 
means a lot to me. See you next time!