Zucchini Fritters with Cheese
Delicious and hearty zucchini and cottage cheese pancakes are a great idea for a homemade breakfast. The pancakes are very tender and soft. It is best eaten immediately after cooking, although the fritters are quite tasty even when cold. Ingredients (for 2 servings)
Zucchini - 250 g
5 % cottage cheese - 100 g
Egg - 1 egg
Flour - 50 gr (1/3 cup of 250 ml)
Dried garlic - 0,25 teaspoon
Baking powder - 0,25 teaspoon
Salt - to taste
Ground black pepper - to taste
Vegetable oil - 30 m
Prepare all the ingredients.
It is better to use young zucchini or peel the old zucchini from the seeds. The cottage cheese is suitable for any fat content.
Dried garlic can be replaced with fresh to taste.
Put the cottage cheese in a bowl. Whisk in the egg.
Mix until smooth. In a blender you can cut it into smaller pieces.
Add sifted flour to the curd mass. Stir until there are no lumps.
Add salt, ground black pepper, baking powder and garlic powder (or chopped fresh garlic) to the curd mixture. Stir to combine.
Trim the edges of the zucchini on both sides. Grate zucchini on a coarse grater. Squeeze out the juice. Add zucchini to the cottage cheese mixture.
Stir to mix. Leave for 10-15 minutes.
Heat a pan with vegetable oil and using a spoon pour in zucchini batter, forming pancakes. Fry the fritters on a lower medium heat for 2 to 3 minutes on each side, until crispy.
Place the fritters on a paper towel to soak up any excess oil.
Serve zucchini fritters with cottage cheese hot or cold.
Bon appetit