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Zucchini fritters with cottage cheese

Zucchini Fritters with Cottage Cheese

The best breakfast around — delicious zucchini fritters! They're vaguely reminiscent of regular batter pancakes, even in taste, and they disappear in no time. Give them a try yourself and maybe you'll spot the resemblance, too. With this recipe, making zucchini fritters won't give you any trouble.

My grandmother loved making zucchini fritters and taught me this recipe. My family adores having these little fritters for breakfast. It's a light dish that health-conscious folks will appreciate — and even those "watching their figure" can enjoy it now and then. And zucchini fritters are quick and easy to make.

Ksyunya••

Recipe author

Composition / ingredients

Servings:

Zucchini

500

Cottage cheese

100

Eggs

Wheat flour

Baking soda

0.3

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 4 g

Fats 25 % 4 g

Carbohydrates 50 % 8 g

73 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 45 min

Step 1:

The ingredients.
Step 2:

First, wash the zucchini, peel it, and remove the core (you can leave it in if the zucchini is young), then grate it on the coarse side of a grater and squeeze out the liquid.
Step 3:

Add low-fat cottage cheese, the egg, the flour mixed with baking soda, and salt to the squeezed-out zucchini.
Step 4:

Mix everything well. If you prefer a sweet version, add 1–2 teaspoons of sugar; if you like a savory kick, add a pinch of black pepper instead.
Step 5:

Next, grease a skillet with vegetable oil and fry the fritters on both sides until golden. Cook them covered, over low heat.
Step 6:

Serve the sweet fritters with jam or preserves, and the savory ones with sour cream. Your zucchini fritters are ready — they're delicious and just melt in your mouth. Enjoy!