Zucchini and Cheese Fritters
Zucchini, egg, and grated cheese. Sugar-free fritters with sour cream. They cook quickly and are served immediately with your favorite sauce.
- Time
- 20 min
- Serving
- 458 kcal
- Ingredients
- ≈ $1.54
- Protein
- 19 g
Ingredients
- 1 Zucchini≈ $3.00 per kg 200 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Hard cheesepack 200 g ≈ $2.70 30 g
- 4 Wheat flour 25 g
- 5 Dillpack 50 g ≈ $1.80 5 g
- 6 Sour cream 15%pack 300 g ≈ $1.60 30 g
- 7 Sunflower oil 10 ml
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the zucchini1, and if desired peel the skin; grate on a coarse grater, salt and let stand for 5 minutes, then squeeze out the liquid until dry; the mixture should be moist and sticky so the fritters hold their shape.
Mix the zucchini1 mass with egg, cheese, flour and dill5; season with salt to taste and mix until smooth.
Preheat a heavy 20 cm skillet over medium heat with a little oil, for 2 minutes until the aroma of oil appears.
Form 6 cm circles and fry over medium heat for 3 minutes until the bottom is golden brown, then flip with a spatula.
Fry for another 3 minutes over medium heat until the top is golden and the inside is fully cooked; if needed, reduce the heat so the bottoms don’t burn.
Serve on a plate, drizzle with sour6 cream, and serve immediately; optionally garnish with herbs or your favorite sauce.
Tips
- Why it works
- Salt the grated zucchini first to draw out excess moisture. This prevents soggy fritters and ensures they hold shape when frying.
- Substitutions
- Use 30g crumbled feta instead of hard cheese for a tangier taste. Replace dill with 5g chopped parsley if unavailable.
- Common mistakes
- Overcrowding the pan causes steam and makes fritters greasy; notice if they bubble excessively or stay pale after flipping.
- Storing and reheating
- Eat fresh; they lose crispiness after 1 day. Reheat in a dry pan for 1 minute per side if needed.
- Serve with
- Pair with a slice of buttered toast and a side of cucumber salad for a light, protein-rich breakfast.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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