Noodle Zucchini Fritters with Basil Tomatoes

Leftover noodles are turned into crispy fritters with grated zucchini, egg and Parmesan. Served with fresh cherry tomatoes and basil.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g cooked noodles (leftover)
• 1 pc zucchini
• 1 pc egg
• 40 g Parmesan, freshly grated
• 3 tbsp wheat flour
• 1 pc garlic clove, finely chopped
• 150 g cherry tomatoes
• 10 g basil, fresh
• 2 tbsp cooking oil
• 1 pinch salt
• black pepper, freshly ground

Method

1. Coarsely chop the noodles if they are long, and place them in a bowl.
2. Grate the zucchini on the coarse side of the grater and let it sit briefly with a little salt, then squeeze it out well in a cloth or with your hands.
3. Add the zucchini, egg, Parmesan, flour and garlic to the noodles, season with salt and pepper and mix everything well until you have a malleable mixture.
4. Shape the mixture into four flat fritters.
5. Heat oil in a non-stick pan and fry the fritters over medium heat for about 4 minutes per side until golden brown and crispy.
6. Halve the cherry tomatoes and mix them with finely chopped basil, a little salt and pepper.
7. Serve the fritters warm with the tomato salad.