Are you loving zucchini right now? I always love zucchini but especially in the summer when it seems to be everywhere you look!
I’m always looking for new ways to serve them up, and I love having fritters like these waiting for me in the fridge. They are great to snack on and because they are made with cottage cheese they actually have a little substance to them and can be considered pretty good for you!
The key to making these fritters work is to make sure you really squeeze all the water out of your shredded zucchini and squash. I usually shred them in batches directly onto a clean dish towel and really wring out the liquid. Doing this will keep your batter from becoming too watery. At the last minute I decided to add some lemon zest to the batter and am so glad that I did, it really brightened up the fritters and changed them up a bit from your typical zucchini pancake.
Zucchini Squash Fritters
1 cup cottage cheese (I used 1%)
3/4 cup flour
2 eggs, lightly whisked
2 zucchini, shredded and squeezed dry
2 squash, shredded and squeezed dry
2 garlic, minced or grated
pinch of salt and pepper
zest from a lemon
2-3 tablespoons oil for frying
1. In a large mixing bowl gently combine cottage cheese, flour, eggs, shredded zucchini and squash, garlic, salt, pepper and lemon zest. Mix ingredients with a spoon until it just comes together, don’t over mix.
2. Heat a tablespoon of oil over medium heat and swirl around nonstick pan. Drop 1 heaping tablespoon of batter in pan and let cook for about 3-4 minutes until bottoms start to brown. Carefully flip fritter and continue to cook on other side until lightly browned. Serve warm, at room temperature or even cold for a snack.