Savory Zucchini Boats Filled with Rice
Simple and Delicious Zucchini Rice Fritters
Learn how to make delicious Zucchini Rice Fritters! These are easy to prepare and incredibly tasty, perfect for a light meal or a delightful snack. Let’s get cooking!
Zucchini Fritter Ingredients- 1 Zucchini
- 1/4 Carrot
- 1/4 Onion
- 1.5 cups Cooked Rice (warm)
- 2 Eggs
- A small bunch of Green Onion
- Vegetable oil, for frying
Seasoning Ingredients- 1 Tbsp Oyster Sauce
- 1 Tbsp Oyster Sauce
Cooking Instructions
Step 1
First, wash the zucchini thoroughly. Then, slice it into approximately 1 cm thick rounds. Aim for a substantial thickness, as this will make it easier to scoop out the insides later.
Step 2
Using a spoon, a bottle cap, or a small knife, carefully scoop out the center of each zucchini slice to create a cavity. You can scoop out the seeds as well. This creates a space to fill with the rice mixture.
Step 3
Finely mince the scooped-out zucchini flesh, carrot, and onion. You can also use a mandoline slicer for this. Heat a generous amount of vegetable oil in a pan over medium-low heat. Add the minced vegetables and sauté until they are tender and lightly golden brown. Cooking them well brings out their natural sweetness and improves texture.
Step 4
Once the sautéed vegetables have cooled slightly, combine them with the warm cooked rice and 1 tablespoon of oyster sauce in a bowl. Mix everything together thoroughly. The oyster sauce adds a wonderful umami flavor to the rice filling. Taste and add a tiny pinch of salt if needed.
Step 5
In a separate bowl, crack the 2 eggs. Add the finely chopped green onions and a pinch of salt. Whisk everything together until well combined to create the egg batter. The green onions add a fresh aroma, and the egg batter will help bind the fritters.
Step 6
Carefully fill the hollowed-out zucchini slices with the prepared rice and vegetable mixture. Press the filling down firmly to ensure it’s packed in securely and won’t fall out during cooking.
Step 7
Heat a sufficient amount of vegetable oil in a non-stick pan over medium heat. Place the stuffed zucchini slices into the hot oil, starting with the cut side (where the filling is). Pan-fry until the bottom is golden brown and crispy. Gently flip the zucchini slices and cook the other side until golden. Finally, dip the entire stuffed zucchini slice into the prepared egg batter, coating it evenly. Cook over low heat until the egg coating is set and golden brown. Serve immediately while warm for the best flavor and texture!
