Recipe for: Zucchini Fritters with Cheese - photo 1
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Recipe for: Zucchini Fritters with Cheese

Pikantne Snacks Vegetarian Dishes 25 min Easy 35 wyświetleń ~18.69 PLN - (0)
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Description

Delicate, golden zucchini fritters with melting yellow cheese — a light, spring snack perfect for gatherings, an appetizer, or a quick dinner. The dish combines the freshness of young zucchini with the salty accent of cheese and the aroma of sautéed onion and garlic. After frying, the fritters have a crispy exterior and a meaty, moist interior. They pair wonderfully with thick natural yogurt with dill, a salad of young leaves, or millet as a side. The recipe is simple, quick, and suitable for vegetarian cooking; it can be easily modified (without cheese and eggs, it becomes a vegan version with chickpea flour and nutritional yeast).

Ingredients Used

Ingredients (12)

Servings:
4
  • Zucchini 2.4 szt. (~600 g)
  • Chicken egg 2 szt. (~120 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Wheat flour 40 g
  • Breadcrumbs 80 g
  • Cheese 150 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Natural yogurt 200 g
💰 Szacowany koszt dania: ~18.69 PLN (4.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash the zucchini under running water, cut off both ends. Grate the zucchini on a large grater without peeling the skin. Place the grated zucchini in a large bowl or colander and add 2 g of salt (two pinches) — the salt will help draw out excess water. Leave for 10 minutes until the zucchini releases its juice.

Ingredients: Zucchini, Salt
Use a large bowl or colander. The grated zucchini should be moist and visibly release juices after 10 minutes — this is normal. Do not oversalt, as we will season the mixture again later.
2

Transfer the grated zucchini to a clean kitchen towel or a piece of cheesecloth and squeeze it tightly. Gather the corners of the towel, twist, and squeeze into a bowl as much as possible — until it stops dripping. The mixture should significantly reduce in volume and be only slightly moist.

Ingredients: Zucchini
Use a clean dish towel or a special vegetable pressing bag. If you don't have a towel, use a fine sieve and press down firmly with a spoon. Well-drained zucchini is the key to non-soggy patties.

Sautéing the Aromatics

3

Peel the onion and chop it into small cubes. Peel the garlic and finely chop it. Heat a pan over medium heat, pour in 15 g of rapeseed oil (1 tablespoon). Add the onion and sauté for 3-4 minutes until it becomes translucent and slightly golden. Add the garlic in the last 30 seconds of cooking and quickly stir to avoid burning the garlic. Transfer the sautéed vegetables to a plate to cool down.

Ingredients: Onion, Garlic, Rapeseed oil
The best pan size is 24-26 cm. If the onion starts to brown too quickly, lower the heat — we want it to be soft, not burnt. Let the vegetables cool down before adding them to the mixture so that the egg doesn't set too early.

Preparation of the filling

4

In a large bowl, place the drained zucchini. Add the cooled onion with garlic, the beaten egg, grated cheese, all-purpose flour, and 60 g of breadcrumbs (leave 20 g for possible addition when shaping). Season with 1 g of salt and 1 g of pepper (to taste). Mix with a wooden spoon or by hand until the ingredients are combined — the mixture should be moist but firm enough to be shaped into patties. If the mixture is too loose, add the remaining 20 g of breadcrumbs one tablespoon at a time.

Ingredients: Zucchini, Onion, Garlic, Cheese, Wheat flour, Breadcrumbs, Salt, Black pepper
Use a large bowl and a wooden spoon or disposable gloves. Check the consistency - it should hold its shape when pressed but not be dry. Don't overdo it with the flour, as the patties will be tough.

Shaping the patties

5

Form small balls from the mixture, about the size of a tablespoon, flattening them in your hand to a thickness of about 1–1.5 cm, so they cook evenly and fry quickly. If the mixture sticks to your hands, wet them with water or lightly grease them with oil. Arrange the patties on a plate or board in a row, leaving space between them.

Ingredients: Breadcrumbs, Wheat flour
It's best to use an ice cream scoop or two spoons to form even portions. If you want extra crunch, lightly coat the patties in the remaining breadcrumbs before frying.

Frying

6

Heat a skillet over medium heat and pour in the remaining 15 g of rapeseed oil (1 tablespoon). When the oil is well heated (a drop of water sizzles on the surface), arrange the patties in a single layer, without crowding them. Fry for 3-4 minutes on one side until a golden, crispy crust forms, then flip and fry for another 3-4 minutes. If necessary, reduce the heat so that the center cooks through without excessively burning the outer layer. Once cooked, transfer the patties to a paper towel to drain excess fat.

Ingredients: Rapeseed oil
Use a non-stick pan 24-28 cm. Do not flip the cutlets too often — let them brown well before turning. Check one cutlet by pressing: it should be firm, not raw in the middle.

Serving

7

Arrange the drained cutlets on a plate. If you are using natural yogurt, mix it with finely chopped dill and a little garlic (half a clove, pressed) to taste and serve as a dip. Sprinkle the cutlets with fresh dill. Serve immediately while they are still warm and crispy.

Ingredients: Natural yogurt, Dill, Garlic
For decoration, use a small teaspoon of yogurt and a piece of dill. The patties taste best fresh — after a longer time, they may lose their crunch.

Fun Fact

💡

Vegetable patties are a variation of traditional vegetable fritters known in many regions of Poland. The use of grated zucchini has become popular due to its delicate texture and quick preparation.

Best for

przyjęcie szybka kolacja piknik

Tips

🍽️ Serving

Serve the patties hot, straight from the pan. They pair wonderfully with yogurt and dill, a bit of sour cream, or as an addition to a salad of young leaves and radishes. You can also serve them warm with millet and fresh tomatoes.

🥡 Storage

Store the patties in the refrigerator in a closed container for up to 24 hours. To reheat and regain crispiness, heat them for 4-6 minutes in the oven at 180°C or 2-3 minutes in a pan with a little oil. Microwaving is not recommended as they will lose their crispiness.

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