Cottage Cheese and Zucchini Fritters

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Cottage Cheese and Zucchini Fritters (Quick, Light & Delicious!)

If you’re looking for a light, protein-packed fritter that’s both easy to make and incredibly versatile, these Cottage Cheese and Zucchini Fritters are exactly what you need. They come together in just 20 minutes, making them perfect for a quick brunch, lunch, or a savory side dish for any meal. The combination of creamy cottage cheese and fresh zucchini creates a moist, tender interior with a crisp golden exterior — pure comfort food with a healthy twist!

Why You’ll Love This Recipe

  • Quick and easy to make
  • Packed with protein and veggies
  • Light and flavorful
  • Kid-friendly and great for meal prep
  • Versatile — serve as a snack, appetizer, or side dish

Ingredients You’ll Need

Let’s take a closer look at the simple, wholesome ingredients that make these fritters so delicious:

  • Cottage Cheese (1 cup): Adds creaminess and protein while keeping the fritters moist.
  • Zucchini (1 medium): Grated and squeezed dry to eliminate excess moisture, ensuring the fritters hold together.
  • Egg (1 large): Binds the mixture and adds richness.
  • All-Purpose Flour (1/4 cup): Provides structure to the fritters. For a gluten-free option, you can use almond flour or gluten-free flour blend.
  • Green Onion (2 tablespoons, chopped): Adds a mild, savory flavor.
  • Seasonings (Salt, pepper, garlic powder): Adjust to taste for a perfectly balanced flavor.
  • Oil (for frying): A neutral oil like canola or avocado oil works well for frying.

Step-by-Step Instructions

1. Prepare the Zucchini

  • Grate the zucchini using a box grater.
  • Place the grated zucchini in a clean kitchen towel or paper towels, and squeeze out as much liquid as possible. This step is key to avoid soggy fritters.

2. Mix the Batter

  • In a large mixing bowl, combine the cottage cheese, grated zucchini, egg, flour, chopped green onion, salt, pepper, and garlic powder.
  • Stir until the mixture is smooth and evenly combined.

3. Heat the Oil

  • In a large non-stick skillet, heat a thin layer of oil over medium heat.

4. Form and Cook the Fritters

  • Scoop about 2 tablespoons of the mixture for each fritter into the skillet.
  • Gently flatten the fritters with the back of a spoon or spatula.
  • Cook for 2–3 minutes on each side until golden brown and cooked through.

5. Drain and Serve

  • Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
  • Serve warm with a dollop of yogurt or sour cream, if desired.

Recipe Tips & Variations

  • Dry the zucchini well: The drier your zucchini, the better your fritters will hold together and crisp up.
  • Add herbs: Fresh chopped parsley, dill, or chives make great additions.
  • Spice it up: Add a pinch of chili flakes or cayenne pepper for a little heat.
  • Cheese swap: You can substitute ricotta for a slightly different texture.

Serving Suggestions

These fritters are incredibly versatile and pair beautifully with a variety of sides and toppings:

  • Fresh green salad
  • Poached or fried eggs (for brunch)
  • Roasted vegetables
  • Dips like tzatziki, hummus, or avocado sauce

Storage and Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze the cooked fritters in a single layer, then transfer to a freezer bag for up to 2 months.
  • Reheat: Warm in a skillet over medium heat or in the oven at 350°F (175°C) until heated through and crispy.

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