Zucchini and Cheese Fritters

1. 1 Zucchini≈ $3.00 per kg 200 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Hard cheesepack 200 g ≈ $2.64 30 g
4. 4 Wheat flour 25 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 30 g
7. 7 Sunflower oil 10 ml
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. 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.

2. Mix the zucchini¹ mass with egg, cheese, flour and dill⁵; season with salt to taste and mix until smooth.

3. Preheat a heavy 20 cm skillet over medium heat with a little oil, for 2 minutes until the aroma of oil appears.

4. Form 6 cm circles and fry over medium heat for 3 minutes until the bottom is golden brown, then flip with a spatula.

5. 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.

6. Serve on a plate, drizzle with sour⁶ cream, and serve immediately; optionally garnish with herbs or your favorite sauce.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.