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Zucchini and Cheese Fritters

Super juicy, satisfying fritters that are especially good with Adyghe cheese (a mild, fresh farmer's-style cheese — feta or a firm ricotta works too). I loved how these turned out — tender, juicy, and filling. The soft zucchini plays beautifully against the cheese.

lakshmi-777Author avatar
Recipe author
Zucchini pancakes with cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 9 g
Fats 62 % 24 g
Carbohydrates 15 % 6 g
213 kcal
GI: 33 / 0 / 67

Cooking method

Cooking time: 30 min

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  • Grate the cheese or crumble it by hand. Grate the zucchini on the medium side of a box grater and drain off the liquid it releases (don't squeeze it out). Add the crumbled cheese, the finely chopped herbs, and the garlic put through a press. Add the eggs, flour, salt, and pepper, and mix well. Heat the vegetable oil in a skillet and drop the batter in by the tablespoonful. Fry the fritters on both sides until golden brown.

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Zucchini - 23  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Camembert cheese with 50% fat content - 291  kcal/100g
  • Moobacher cheese - 350  kcal/100g
  • Saint-agur cheese - 369  kcal/100g
  • Sirius Camembert cheese - 294  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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