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|Recipe name||Veggie Fritter|
|Number of servings||4|
|Ingredients||125g 97% Cottage Cheese|
2 medium zucchini (coarsely grated on a cheese grater)
2 green shallots or 1/4 sweet onion
1 Tbs fresh dill, coarsely chopped
2/3 cup white flour
1 tsp baking powder
Salt & pepper to taste
|Directions||Mix everything except the oil in a bowl, until well combined. Make sure all veggies are well chopped up into small bits.|
Heat a frying pan over medium heat, with the oil, and swirl around to cover the base. Form fritters (little patties) with the mixture and cook on medium heat for about 2 minutes on each side, frying them in the oil. Transfer the fritters to a warm tray (i.e. in the toaster oven on 200 degrees) between batches.
Serve warm - great with a yoghurt sauce.
|Notes||The zucchini and dill can be swapped out - we've used a pattypan squash (also a soft summer squash) and some finely diced celery, as well as cilantro. Mixing up the veggies can be done safely.|
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