Zucchini Fritters with Cheese and Garlic
Savory zucchini fritters with cheese, dill, and a subtle garlic flavor. Serve as a quick dinner with sour cream.
- Time
- 20 min
- Serving
- 481 kcal
- Ingredients
- ≈ $1.66
- Protein
- 21 g
Ingredients
- 1 Zucchini≈ $3.00 per kg 250 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Wheat flour 35 g
- 4 Hard cheesepack 200 g ≈ $2.70 35 g
- 5 Garlic≈ $10.00 per kg 3 g
- 6 Dillpack 50 g ≈ $1.80 6 g
- 7 Sunflower oil 10 ml
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Grate the zucchini1 on a box grater, season with salt, and let sit for 3 minutes.
Squeeze out excess liquid, then mix in an egg, flour, grated cheese, minced garlic5, chopped dill6, and black pepper.
Stir the thick batter until it holds together on a spoon.
Heat a skillet with oil and spoon small fritters into it.
Fry over medium heat for 3–4 minutes per side until golden-brown and firm in the center.
Tips
- Why it works
- Salt the zucchini 3 minutes before frying so it releases its juice and the batter does not get too wet. If you do not squeeze out the juice, the fritters will fall apart when flipped.
- Substitutions
- Use processed cheese (35 g) instead of hard cheese, it will be softer, but the batter will get sticky. Use parsley (6 g) instead of dill, but the aroma will be weaker.
- Common mistakes
- The fritters will be raw inside if fried over low heat. Check doneness: the middle should be firm, not translucent.
- Storing and reheating
- Keep in the fridge for 2 days in a closed container. Reheat in a pan for 2–3 minutes per side or in the microwave for 40 seconds.
- Serve with
- Serve with sour cream and fresh cucumber sliced into rounds. Good as a light dinner after work or a kids' lunch.
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