iPatch Chest o' Cookery

Recipe name Veggie Fritter

Meal Dinner

Main ingredient Zucchini

Number of servings 4

Origin

Season summer

Cooking type Vegetarian

Time required 30min

Difficulty

Suggested wines

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 Eggs
2/3 cup white flour
1 tsp baking powder
Salt & pepper to taste

olive oil

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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Recipe name	Veggie Fritter

Meal	Dinner
Main ingredient	Zucchini
Number of servings	4
Origin
Season	summer
Cooking type	Vegetarian
Time required	30min
Difficulty
Suggested wines
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 Eggs 2/3 cup white flour 1 tsp baking powder Salt & pepper to taste olive oil
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.