Baked Zucchini and Carrot Fritters with Cheese

1. 1 Zucchini≈ $3.00 per kg 120 g
2. 2 Carrots≈ $1.50 per kg 50 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Wheat flour 25 g
5. 5 Hard cheesepack 200 g ≈ $2.70 30 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Salt 2 g
8. 8 Sunflower oil 5 ml

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

Method

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly grease it.

2. Grate 1 medium zucchini¹ and 1 medium carrot² on a box grater. Season with salt, let sit for 5 minutes, then squeeze out excess moisture.

3. In a bowl, mix in 1 egg, ½ cup all-purpose flour, and finely chopped fresh dill⁶ until combined.

4. Grate ½ cup shredded cheese (cheddar or mozzarella work well).

5. Spoon the batter onto the baking sheet in 1-inch-thick rounds.

6. Sprinkle each fritter with shredded cheese and bake for 25–30 minutes, until golden brown.

In short

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