Zucchini Fritters with Carrots, Peppers, Cheese and Greens

Recipe photo: Courgette Fritters with Carrots, Peppers, Cheese and Greens Hearty and tasty vegetable fritters with cheese are a great snack option. The abundance of vegetables and herbs in the composition makes the pancakes juicy and fresh. The addition of starch instead of flour makes the pancakes lightweight. Cheese gives a creamy flavor, garlic gives flavor, and eggs and mayonnaise make the batter more airy and tender. Try it!

Ingredients (for 4 servings)

Zucchini - 350 g

Carrots - 80 g

Sweet pepper - 70 g

Green onions - 40 g

Garlic - 3 cloves (12 g)

Fresh parsley - 25 g

Fresh dill - 25 g

Hard cheese - 70-100 gr

Eggs - 2 pcs.

Mayonnaise - 100 g

Corn starch - 90 g

Salt - 0,5 tsp.

Ground black pepper - 1/5 tsp.

Vegetable oil - 1-2 tbsp.


For serving (optional):

Sour cream - to taste

Fresh dill - 1 spri

Prepare the products. Rinse greens, vegetables, peel carrots.

Grate zucchini and peeled carrots on a coarse grater. Put shredded vegetables in a deep bowl.

Finely chop parsley and dill. Shred green onions.

Grate hard cheese on a coarse grater.

Add the cheese and chopped greens to the carrots and zucchini.

Peel the bell peppers, remove the seeds and cut into small cubes.

Peel and crush the garlic cloves through a garlic press. Add minced garlic and bell peppers to the rest of the ingredients. Taste and season with salt and ground black pepper. Mix everything well.

In a bowl to the prepared mixture of vegetables, herbs, seasonings and cheese add mayonnaise, cornstarch and beat the eggs.

Once again, mix everything well - the "dough" is ready.

You can immediately proceed to frying fritters. As the vegetables will run down, the batter will gradually become liquid, but thanks to the starch it will set and become firm as the fritters are fried.

Heat a non-stick skillet over medium heat and grease it with vegetable oil.

Stir the batter and place in batches in the pan (I had 2 tablespoons of batter per fritter). Cover the pan with a lid and fry the fritters for about 3 minutes. To keep the edges of the fritters from spreading too much, after adding the batter to the pan, wait 1-2 seconds for the batter to set and flatten the flattened batter with a spatula, giving the fritters a rounded shape.

When the dough has set and the fritters are browned on one side, flip them over and fry the other side for another 3-4 minutes. The pan can be covered again with a lid.

Place the finished vegetable fritters on a paper towel. Repeat the process with the remaining dough. I ended up with 12 pancakes. If by the end of cooking the dough becomes very runny because of the abundance of vegetable juice, the last portion of dough can be fried in the form of pancakes.

The zucchini pancakes with vegetables and cheese are ready.

Warm fritters, if desired, complement the sauce to taste (I have sour cream) and sprinkle with a pinch of fresh herbs.

Bon appetit