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Dolvecei Pané (Romanian Zucchini Fritters with Garlic Sauce)

A recipe for Dovlecei Pané (Romanian Zucchini Fritters with Garlic Sauce) from the cookbook, Carpathia.
Course Side Dish
Cuisine Romanian
Keyword fried, garlic, Romania, Romanian, summer, zucchini
Prep Time 30 minutes
Cook Time 10 minutes
0 minutes
Total Time 40 minutes
Servings 4 -6 Servings

Ingredients

Mujdei cu Roșii (Romanian Garlic Sauce):

  • 1 green chili pepper
  • 5 garlic cloves peeled
  • 4-5 cherry tomatoes
  • 1 tablespoon white wine vinegar
  • 3 tablespoons olive oil or rapeseed oil
  • Salt

Dovlecei Pané (Zucchini Fritters):

  • 4 zucchini
  • 3/4 cup (3 1/2 ounces, 100 grams) all-purpose flour
  • 1 tablespoon coarse polenta optional
  • 1 egg beaten
  • 1/4 cup (60 ml) vegetable oil or sunflower oil
  • Salt and freshly ground black pepper
  • 1/2 bunch parsley chopped, to serve

Instructions

Mujdei cu Roșii (Romanian Garlic Sauce):

  • Briefly blister the chili in a hot pan and remove the stalk. Pulse in a food processor with all the remaining ingredients and a pinch of salt. Add more vinegar if it's not tangy enough.

Dovlecei Pané (Zucchini Fritters):

  • Slice the zucchini into 1/2 inch (1 cm) thick discs and pat dry using a dish towel.
  • Combine the flour and polenta (if using) in a shallow dish. Place the egg in a separate dish.
  • Heat the oil in a frying pan over high heat. Working in small batches, dip the zucchini slices in the flour, then the egg. Carefully place in the oil and fry for 2 minutes on each side, then set aside on paper towels to drain any excess oil. Repeat with the remaining slices.
  • Seaon the fritters with salt and pepper and serve on a plate with a generous drizzle of garlic sauce and a sprinkle of parsley- perfect for a lunch-time snack.