Recipe for: Zucchini and White Cheese Fritters with Yogurt Sauce - photo 1
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Recipe for: Zucchini and White Cheese Fritters with Yogurt Sauce

Spicy Kids' Lunches Vegetarian Dishes 45 min Easy 11 views ~13.77 PLN * - (0)
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Description

Delicate, summery zucchini and white cheese pancakes are a Masurian-inspired dish for a simple and light lunch for children. The pancakes are soft inside thanks to the white cheese, while the outer crust is gently golden due to brief frying in rapeseed oil. The yogurt sauce with dill and a hint of lemon adds freshness and softens the flavor of the cheese, making the dish popular among the little ones. They can be served with young potatoes or a salad of tomatoes and cucumbers; it looks nice on the plate decorated with pieces of dill and a slice of lemon.

Ingredients Used

Ingredients (13)

Servings:
4
  • Zucchini 3.2 pcs (~800 g)
  • White cheese 400 g
  • Chicken egg 2 pcs (~120 g)
  • Wheat flour 80 g
  • Onion 1 pcs (~150 g)
  • Rapeseed oil 30 g
  • Natural yogurt 200 g
  • Lemon 0.4 pcs (~30 g)
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 2 pinch (~1 g)
  • Dill 0.8 bunch (~15 g)
  • ✨ Optional
  • Garlic 1 clove (~5 g)
  • Oat flakes 40 g
💰 Estimated dish cost: ~13.77 PLN (3.44 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the zucchini

1

Wash the zucchini under running water and cut off the ends. If the skin is soft and thin, leave it on; otherwise, peel it thinly. Grate the zucchini on a large grater (hold the grater over a cutting board or a large bowl).

Ingredients: Zucchini
Use a large bowl and a grater with a handle. If you don't have a hand grater, you can use a food processor with a short pulse. Make sure the zucchini doesn't turn into mush.
2

Transfer the grated zucchini to a fine sieve or a clean kitchen towel. Lightly salt it (about 1 g of salt) and set aside for 5 minutes — the salt will help release excess water. Then, squeeze the towel/net in batches until a lot of liquid is released; the mixture should be visibly drained and not very watery.

Ingredients: Zucchini, Salt
For squeezing, use a clean cloth or cheesecloth and both hands. For children, it's worth squeezing as thoroughly as possible so that the pancakes don't fall apart while frying.

Dough for pancakes

3

In a large bowl, crumble the white cheese with a fork into chunks, add the drained zucchini and the beaten egg. Mix well with a wooden spoon or silicone spatula to combine the ingredients.

Ingredients: white cheese, Zucchini
Use a large ceramic or glass bowl (min. 2.5 l). If the mixture is very runny, gradually add oats or more flour, 10 g at a time.
4

Add the wheat flour, finely chopped onion, chopped dill, black pepper, and the remaining salt to the mixture. If you are using oats, add them now. Stir until the ingredients combine into a uniform mass; the consistency should be thick, but sticky and moldable with a spoon.

Ingredients: Wheat flour, Onion, Dill, Black pepper, Oat flakes
Use a wooden spoon for mixing. If you don't have fresh dill, you can add dried, but use a smaller amount (about 1/3).

Frying

5

Heat a 26–28 cm diameter skillet over medium heat. Pour in canola oil so that a thin layer covers the surface (about 1-2 tablespoons: 15–30 g). When the oil is hot (it will start to shimmer slightly after a moment), spoon portions of the mixture onto the skillet, forming small pancakes with a diameter of 6–8 cm. Fry for 2–3 minutes on one side until the bottom is golden, then flip and fry for another 2–3 minutes.

Ingredients: Rapeseed oil, white cheese, Zucchini
The best is a non-stick pan. Use a spatula for flipping. If the pancakes are browning too quickly, reduce the heat – the center should set without burning.

Yogurt sauce

6

Transfer the natural yogurt to a bowl, add chopped dill (about 5 g), squeeze in lemon juice (about 15–30 g of juice), and if using, finely pressed garlic clove. Mix with a fork until smooth. Taste and season with a pinch of salt if necessary.

Ingredients: Natural yogurt, Dill, Lemon, Garlic
Use a small bowl and a whisk or fork. If serving for small children, reduce the amount of lemon juice so the sauce is not too sour.

Finishing and serving

7

Transfer the fried pancakes to a plate lined with paper towels to drain excess fat for 1 minute. Arrange the pancakes on a warm platter, drizzle or serve the yogurt sauce separately. Garnish with fresh dill and a slice of lemon. For children, serve warm, preferably immediately after frying.

Ingredients: Rapeseed oil, Natural yogurt, Dill, Lemon
Use a ceramic plate, a paper towel will absorb the excess fat. You can make the pancakes smaller (2–3 tablespoons of batter) – it's easier for children to eat.

Additional tips

8

If the mixture is too runny, add 1–2 tablespoons of flour or 10–20 g of oats and wait for 5 minutes. If you want a baked version: shape small patties on a baking sheet lined with parchment paper and bake at 200°C for 12–15 minutes, flipping halfway through.

Ingredients: Wheat flour, Oat flakes
For baking, use a baking tray and convection if available. The baked cakes will be less greasy and just as tasty.

Fun Fact

💡

In Masuria, simple dishes made from local cheeses and vegetables were the foundation of rural cuisine — the addition of dill and cottage cheese is a characteristic combination of the region, and summer zucchini appears in many versions of pancakes and casseroles.

Best for

Letni obiad Obiad dla dzieci Piknik nad jeziorem Szybki lunch

Tips

🍽️ Serving

Serve the pancakes hot, with yogurt sauce in a separate bowl, so that the kids can dip each pancake. For older children, add a salad of tomato and cucumber or boiled new potatoes. The pancakes can be served with smoked salmon for adults.

🥡 Storage

Store the pancakes in the refrigerator for up to 24 hours in an airtight container. Heat in a skillet for 2–3 minutes on each side over low heat or in the oven at 180°C for 5–7 minutes. Keep the yogurt sauce separately for up to 48 hours.

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