
Zucchini Fritters with Cottage Cheese and Pear
Baking and Desserts | Russian cuisine
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
A hybrid of zucchini fritters and cheese pancakes. There’s not much vegetable left in them, especially if you add such a powerful and complex-flavored fruit as a pear. However, zucchini provides excellent texture: while it’s easy to miss the mark with cheese pancakes, making them too dense or tough, these fritters never disappoint. The zucchini enhances their delicate softness, turning them almost into a soufflé.
Ingredients
- Courgette - 17.6 oz
- Pears - 1 piece
- Cottage cheese - 3.5 oz
- Yogurt powder - 3.5 oz
- Chicken Egg - 1 piece
- Wheat Flour - 3.5 oz
- Cinnamon - a pinch
- Baking Powder - ½ spoons
- Fresh Berries - to taste
- Sour Cream - to taste
- Salt - a pinch
Step by Step guide
Step 1
Peel the zucchini and grate it coarsely.
Step 2
If you have time, you can skip the squeezing step, simply sprinkle with salt and let it sit for 10 minutes to draw out excess moisture. If you're short on time, immediately transfer to a colander and squeeze well, gathering the pulp into handfuls.
Step 3
If the cottage cheese is too wet, strain it through cheesecloth. If it has lumps, blend it in a blender or pass it through a sieve.
Step 4
Peel the pear and remove the core, then finely chop it.
Step 5
Mix the grated zucchini, cottage cheese, pear flesh, yogurt, cinnamon, and salt.
Step 6
In a separate bowl, beat the egg with a fork and add it to the zucchini mixture. Mix well.
Step 7
Sift in the flour along with the baking powder.
Step 8
Thoroughly mix the dough.
Step 9
Heat vegetable oil in a skillet and drop the batter by tablespoonfuls into the pan, spacing them apart to form pancakes.
Step 10
When the pancakes are golden brown on one side, carefully flip them to the other side and let them brown nicely as well. Serve the pancakes warm, with sour cream and berries.
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