Zucchini and Cottage Cheese Fritters

Recipe:

Ingredient Notes:

• Zucchini. You can cook any kind of zucchini with this method – green, yellow, Lebanese, Zephyr, and others. The main requirement is that the zucchini must not be overgrown and without seeds.
• Cottage cheese. For a better consistency of the zucchini mixture, it is best to use grainy dry cottage cheese, rubbed through a sieve. Creamy cottage cheese is not suitable. Choose the fat content based on your preferences and diet, if any.
  You can also substitute ricotta for cottage cheese. It should also be grainy, not homogenized.
• Eggs. The recipe uses medium size eggs. One such egg weighs 50-55 g. If you wish, you can use only egg whites instead of whole eggs. You will need 100-110 grams of them.
• Flour. You can use all-purpose flour in this recipe. If you prefer, you can substitute oat or rice flour.

Let’s start cooking.

Grate the zucchini with a coarse grater. Add salt, stir and leave for 5 minutes.

Meanwhile, rub the cottage cheese through a sieve, add the eggs and salt to taste.

Stir.

Squeeze the juice from the grated zucchini. Place the zucchini in a bowl with the cottage cheese and egg mixture.

Stir. Add the flour.

Mix again.

Fry in a well-oiled pan (if you’re not dieting, you can add a little more oil for a crispy crust) over medium heat.

Serve with sour cream and tomatoes.

Enjoy!