Zucchini Fritters with Sour Cream Sauce

1. 1 Zucchini≈ $3.00 per kg 150 g
2. 2 Wheat flour 40 g
3. 3 Processed cheesepack 200 g ≈ $3.00 30 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 30 g
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Tomatoes≈ $4.67 per kg 50 g
9. 9 Sunflower oil 10 ml
10. 10 Parsleypack 50 g ≈ $1.50 5 g
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

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

Method

1. Grate the zucchini¹ on a box grater, season with salt, and let sit for 5 minutes to draw out excess moisture, then gently squeeze out the liquid.

2. Stir in finely chopped dill⁵ and one egg, mixing well.

3. Fold in grated processed³ cheese, black pepper, and flour until smooth.

4. For the sauce, mix sour⁶ cream with minced garlic⁷ and chopped parsley¹⁰. Slice the tomato⁸ into wedges.

5. Heat oil in a skillet over medium heat, then spoon the batter into the pan.

6. Fry the fritters for 3 minutes per side until golden brown, then drain on paper towels.

7. Serve with the sour⁶ cream sauce and tomato⁸ slices.

In short

• In the planner this dish is cooked for two days: reheat on day two.