iPatch Chest o' Cookery

Recipe nameVeggie Fritter
Main ingredientZucchini
Number of servings4
Cooking typeVegetarian
Time required30min
Suggested wines
Ingredients125g 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
DirectionsMix 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.
NotesThe 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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