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

Spicy Snacks Vegetarian Dishes 35 min Easy 0 views ~10.62 PLN * - (0)
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Description

A light, summer snack: golden zucchini fritters served with creamy farmer's cheese and intensely fragrant dill. The dish combines the delicate, moist texture of zucchini with the gentle tartness of the cheese and fresh herbal notes. Perfect as a quick afternoon snack, an accompaniment to cold soups, or a light dinner on the terrace. The recipe uses seasonal, easily available ingredients in Poland and simple techniques: grating, draining, mixing the batter, and frying until golden. Serve with a slice of lemon or a fresh salad of tomatoes and radishes.

Ingredients Used

Ingredients (12)

Servings:
4
  • Zucchini 2.4 pcs (~600 g)
  • Chicken egg 2 pcs (~120 g)
  • Wheat flour 80 g
  • Rapeseed oil 30 g
  • Cottage cheese 200 g
  • Sour cream 50 g
  • Onion 0.8 pcs (~120 g)
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • Dill 1.5 bunch (~30 g)
  • ✨ Optional
  • Garlic 1 clove (~5 g)
  • Lemon 1.3 pcs (~100 g)
💰 Estimated dish cost: ~10.62 PLN (2.65 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, dry with a paper towel. Cut off the thin ends. Grate the zucchini on a large grater into a large bowl. If you are using a food processor with a grater, work in short bursts to avoid overheating the vegetable.

Ingredients: Zucchini
Use a large bowl and a grater or food processor. If the zucchini is very watery, you can peel some of the skin, but it's not necessary.

Draining the zucchini

2

Transfer the grated zucchini to a clean kitchen towel or cheesecloth. Gather the edges of the towel and squeeze tightly over a bowl until a lot of moisture is released (about 1-2 tablespoons of juice for every 150 g of zucchini). Return the drained mixture to the bowl.

Ingredients: Zucchini
Use gloves if you don't want to stain your hands. If you don't have a cloth, use a fine sieve and press down firmly with a spoon for 3-4 minutes.

Preparation of the filling

3

To the drained zucchini, add the beaten eggs, sifted wheat flour, finely chopped onion, salt, and pepper. If you like, add a finely chopped clove of garlic (optional). Mix with a fork or spoon until the ingredients combine into a uniform mass. The mixture should be thick enough to form patties; if it is too runny, add 1-2 tablespoons of flour.

Ingredients: Zucchini, Wheat flour, Onion, Salt, Black pepper, Garlic
Use a large bowl and a wooden spoon or whisk. Do not mix for too long — just 20-30 seconds is enough for the ingredients to combine; overmixing will make the pancakes tougher.

Resting the dough

4

Set the mixture aside for 5 minutes to allow the flour to absorb moisture. Then check the consistency: when you scoop 1 tablespoon of the mixture, it should hold its shape and not immediately run off the spoon. If the mixture is too loose, add 10 g (about 1 tablespoon) of flour and check again.

Ingredients: Wheat flour, Zucchini
Use a timer. This short rest will improve the consistency and structure of the pancakes.

Frying the pancakes

5

Heat a skillet (preferably 26-28 cm) over medium-high heat. Pour in 1 tablespoon of rapeseed oil and spread it around. Use a spoon to scoop the batter and form small pancakes in the skillet, leaving space between them. Fry for 3-4 minutes on one side, until the edges are golden and crispy, then flip with a spatula and fry for another 2-3 minutes. The pancakes are ready when their center is springy and not raw to the touch, and both sides are golden.

Ingredients: Rapeseed oil, Zucchini, Wheat flour
Use a wide spatula and a non-stick frying pan. Do not flip the pancakes too early — when they easily lift off, they can be turned over. If the pancakes are burning too quickly, reduce the heat.

Preparation of the cottage cheese

6

In a bowl, combine the cottage cheese with the sour cream — mash with a fork until the mixture is smooth and creamy. Add finely chopped dill, and season with salt and pepper to taste. For a fresher aroma, you can add lemon zest (optional) and very finely chopped garlic (optional). If the cottage cheese is too thick, add a little sour cream, one spoonful at a time, until you reach the desired consistency.

Ingredients: cottage cheese, Sour cream, Dill, Salt, Black pepper, Lemon, Garlic
Use a fork to crumble the cottage cheese in a medium-sized bowl. Additionally, you can add garlic for sharpness or lemon zest for freshness.

Serving

7

Layer the pancakes on a plate in stacks of 2-3 pieces. Spread 1-2 tablespoons of the prepared cottage cheese on each pancake. Sprinkle with additional dill. Serve immediately while still warm, with a wedge of lemon for drizzling.

Ingredients: cottage cheese, Dill, Lemon
Use a flat plate or serving board. The pancakes taste best fresh — they lose their crispiness after cooling down.

Variations and Additions

8

You can serve the pancakes with a warm salad of tomato and radish or with a garlic yogurt sauce. For a dairy-free version, use vegan cream cheese or a paste made from soaked cashews.

Ingredients: Zucchini
If you want, add 1 tablespoon of grated Parmesan (this is not a Polish ingredient, consider it as an option) or 1 tablespoon of bran for a firmer texture.

Fun Fact

💡

In Poland, vegetable pancakes have a long tradition — they were once made with potatoes, and versions with zucchini became popular with the widespread availability of zucchini in stores and markets in the 1990s.

Best for

letnie przyjęcie lekki obiad piknik

Tips

🍽️ Serving

Serve the pancakes hot, topped with cool cottage cheese. For a contrast in textures, add a few leaves of fresh lettuce and a slice of tomato. A light drizzle of lemon juice will enhance the flavor of the dill and balance the richness.

🥡 Storage

Store the pancakes in the refrigerator for up to 24 hours in an airtight container; before serving, reheat in a pan over low heat for 1-2 minutes on each side to regain crispiness. Store the cottage cheese separately for up to 2 days.

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