Zucchini and Goat Cheese Fritters – Recipe
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.
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.
- 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
- Wash the zucchini.
- Shred on a large eye grater, over a colander.
- Mix in salt, and let the juices drain out.
- 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.
- Place squeezed zucchini in a medium bowl.
- Beat egg slightly, and add to zucchini.
- Sprinkle the flour over the zucchini, and mix it in to incorporate.
- Mix in chopped scallions, garlic, carrots, and peppers.
- Mix in black pepper.
- Fold in cheese.
- Heat 1 Tbs oil in a sauce pan.
- 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.
- Fry for about 3 minutes on one side.
- Turn them over, and fry for another 2-3 minutes.
- 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.