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Zucchini and Goat Cheese Fritters – Recipe

Zucchini Fritters 2Zucchini season is not here yet, but before long, it will be here, and I will have enough zucchini to feed an army.

Zucchini and Summer Squash are always part of my veggie planting list, as they do not require too much TLC, and continuously produce throughout the season.

Zucchini make a nutritious vegetable side dish, or a yummy casserole, but I came across, and tried, a great new recipe, for Zucchini and Goat Cheese Fritters.

The first time I tried this recipe, I did not have Goat Cheese on hand, so I used Cottage Cheese instead, and they still tasted great.  My next batch was with PrimoTaglio Garlic & Herbs Goat Cheese, and they were just as delicious.

I made some modifications to the original recipe, by adding other veggies, to suit my taste.

Ingredients:

  • 2 medium zucchini
  • 1 large egg
  • 1/4 cup of scallions, chopped
  • 1 medium clove garlic, minced
  • 1 medium carrot, shredded
  • 1 Tbs. red peppers, chopped
  • 1/2 cup all-purpose flour
  • 3 oz. goat cheese (or cottage cheese)
  • 1 tsp. salt
  • 1/4 tsp Black pepper
  • Canola oil, for frying

Directions:

  1. Wash the zucchini.
  2. Shred on a large eye grater, over a colander.
  3. Mix in salt, and let the juices drain out.
  4. Squeeze out more moisture from this mixture, with your cupped hands over a colander, or you can use cheese cloth, to make them even dryer.
  5. Place squeezed zucchini in a medium bowl.
  6. Beat egg slightly, and add to zucchini.
  7. Sprinkle the flour over the zucchini, and mix it in to incorporate.
  8. Mix in chopped scallions, garlic, carrots, and peppers.
  9. Mix in black pepper.
  10. Fold in cheese.
  11. Heat 1 Tbs oil in a sauce pan.
  12. Drop 1/4 cup mounds of of zucchini mixture into the hot oil, flattening them with the back of a spoon to form pancakes, and spreading them about 1/2 inch apart, so they don’t stick together, and are easy to turn over.
  13. Fry for about 3 minutes on one side.
  14. Turn them over, and fry for another 2-3 minutes.
  15. Remove them onto a plate lined with a double layer of paper towel, to absorb any extra oil.

Serve them hot with a dollop of sour cream, plain yogurt, mushroom gravy, or as plain as they are.

I love sour cream, but tried to cut down on calories, so I had mine plain.

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