Recipe for: Baked Zucchini Fritters with Cottage Cheese and Dill - photo 1
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Recipe for: Baked Zucchini Fritters with Cottage Cheese and Dill

Spicy Snacks Vegetarian Dishes 60 min Easy 0 views ~10.96 PLN - (0)
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Description

Delicate, low-calorie zucchini fritters baked in the oven, served with cool cottage cheese and fresh dill. This is a light, summer snack with a pleasant texture — crispy on the outside and moist on the inside. The inspiration comes from traditional vegetable fritters transformed into a healthier version: instead of frying, we use baking, and replace wheat flour with oat flour or a small amount of potato flour. They are perfect for an outdoor party, picnic, or as a light lunch. They look aesthetically pleasing stacked, drizzled with cottage cheese and sprinkled with dill — the contrast of green and white looks appetizing and summery.

Ingredients Used

Ingredients (11)

Servings:
4
  • Zucchini 2.4 pcs (~600 g)
  • Chicken egg 2 pcs (~120 g)
  • Oat flour 80 g
  • Cottage cheese 200 g
  • Onion 0.5 pcs (~75 g)
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Dill 0.8 bunch (~15 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Garlic 1 clove (~5 g)
  • Potato flour 30 g
💰 Estimated dish cost: ~10.96 PLN (2.74 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing zucchini

1

Wash the zucchini under cold water and dry it. Cut off the ends. Grate the zucchini on a coarse grater without peeling the skin (the skin adds a nice color). Grate the onion on the same grater and add it to the zucchini.

Ingredients: Zucchini, Onion
Use a large bowl and a classic kitchen grater. If you don't have a grater, use a food processor with a shredding disc. The grater must be stable, hold it with one hand and grate the vegetables down with the other.
2

Salt the grated zucchini and onion evenly (use the entire amount of salt given), mix, and set aside for 10 minutes. The salt will cause the vegetables to release water — this is important to ensure the fritters are not watery.

Ingredients: Zucchini, Onion, Salt
Use a large spoon or your hands to mix. Set the bowl on a strainer over a secondary bowl to allow the water to drain off.
3

After 10 minutes, place the grated zucchini and onion in a clean kitchen towel or cheesecloth. Gather the corners of the towel and squeeze tightly until it stops dripping — the goal is to remove as much excess water as possible.

Ingredients: Zucchini, Onion
Use a clean, absorbent cloth or two layers of cheesecloth. Squeeze vigorously over the sink — if the mixture is still very wet, press it again. This is a key step; without it, the pancakes will fall apart.

Dough

4

Transfer the drained zucchini and onion to a large bowl. Add the beaten eggs, oat flour, and optionally potato flour (if using). Season with 1/2 of the specified amount of pepper and check the salt — be careful, as salt has already been added when draining the zucchini.

Ingredients: Zucchini, Onion, Oat flour, Potato flour, Black pepper
Use a wooden spoon or silicone spatula for mixing. If the mixture is too runny, add a spoonful of oat flour until the mixture is thick but not dry.
5

Taste the mixture (take a small piece and quickly sauté it in a dry pan or place a teaspoon of the raw mixture on a hot pan for 30 seconds) and season with salt and pepper to taste. If you are using garlic — add the pressed or finely chopped garlic now.

Ingredients: Garlic, Salt, Black pepper
If you don't want to test by sautéing, you can season and trust the proportions. Add garlic sparingly — 1 clove is enough for a distinct aroma.

Baking

6

Preheat the oven to 200°C with the convection function (if you don't have it, use 220°C). Line a baking tray with parchment paper and lightly brush it with rapeseed oil or spray it. Use a spoon to place the mixture, forming flat circles about 7–8 cm in diameter and 1–1.5 cm thick. Leave about 2 cm of space between them.

Ingredients: Rapeseed oil
Use an ice cream scoop or a regular tablespoon for serving. A standard-sized baking sheet of 30x40 cm is best. Do not overcrowd the baking sheet — steam should be able to escape freely.
7

Place the tray in the oven and bake for 12–15 minutes, until the bottom is lightly golden. After this time, gently flip the pancakes with a spatula and bake for another 8–12 minutes, until they are golden and firm. The total baking time depends on the thickness of the pancakes and the oven.

Ingredients: Zucchini, Oat flour, Rapeseed oil
Use a thin spatula to flip. If the pancakes do not release easily from the paper after 12 minutes, bake for another 2–3 minutes before flipping. The pancakes are ready when the edges are golden and springy to the touch.

Sauce and serving

8

While baking, prepare the cheese: in a bowl, mix the cottage cheese with finely chopped dill and optionally a bit of freshly ground pepper. If you want a thinner consistency, add 1–2 tablespoons of cold water or buttermilk.

Ingredients: Cottage cheese, Dill, Black pepper
Use a small bowl and a fork for mixing. Chop the dill very finely so that the aroma spreads evenly. You can also add a teaspoon of lemon juice for freshness (optional).
9

Remove the pancakes from the oven and let them sit for 2 minutes. Arrange the pancakes on a plate in stacks of 2–3 pieces, placing a spoonful of cottage cheese next to or on top and sprinkle with fresh dill. Serve immediately while they are still slightly warm.

Ingredients: Cottage cheese, Dill
Use a flat serving plate. If you are preparing portions for a party, keep the finished pancakes in a slightly warmed oven (about 70°C) until serving.
10

Optionally drizzle the pancakes with a bit of olive oil or serve with a slice of lemon that guests can squeeze before eating — this will add freshness and enhance the flavor of the dill.

If you are using additional toppings like avocado or yogurt, serve them separately so everyone can season to their taste.

Fun Fact

💡

Zucchini comes from Central America, but it was quickly adopted in European kitchens. Baked versions of fritters are a healthy modification of fried fritters, popular in home cooking for reducing fat.

Best for

piknik przyjęcie letnie lekki lunch

Tips

🍽️ Serving

Serve the pancakes straight from the oven with cold cottage cheese and dill. A light salad of arugula and cherry tomatoes pairs well. For a party, arrange the pancakes in small portions and serve with dips (tzatziki or yogurt with dill).

🥡 Storage

Store the pancakes in the refrigerator in a sealed container for up to 2 days. To reheat and regain crispiness, warm them in the oven at 180°C for 6–8 minutes or in a covered skillet for 2–3 minutes. Freezing with a lot of cheese is not recommended; it's better to freeze the pancakes alone for up to 1 month and season after thawing.

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