Yoghurt and zucchini fritters
I’m a little fussy when it comes to vegetables. Texture can both excite and disgust me and for some reason zucchinis fall into the latter category. Cut thick I’m not a huge fan. However grated I’m all ears. So to increase my vegetable intake I started making zucchini fritters.
These zucchini fritters are a perfect way to get vegetables into your kids or into fussy kid-like adults (yes…that’s me).
- 1 ½ zucchinis
- 1 tablespoon yoghurt
- 1 egg
- 1 clove garlic
- 150 grams ricotta cheese
- 1 teaspoon of dried oregano
- 1 teaspoons dried chili (optional)
- Salt and paper
- 3 tablespoons flour.
- Grate the zucchini
- Squeeze the zucchini to remove any excess moisture
- To the grated zucchini add the yoghurt, egg, ricotta cheese, oregano, chili salt and pepper
- Sift in flour and mix well.
- Heat a pan with oil
- Add a tablespoon of mixture and form into a circle
- Cook until brown on each side – around 4-5 minutes on each side, depending on how hot your pan and thick the fritter is.
Serve as a side dish to a grilled piece of meat, an entrée with tomato and chorizo salsa or with a side of bacon and eggs for breakfast. I sometimes add corn to the mixture too – which adds nice texture, colour and flavour.
My farewell fun yoghurt fact – “Yoghurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague. It was introduced to the United States in 1947, by Dannon.”*
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