Go Back
Zucchini Fritters with Cottage Cheese

Zucchini Fritters with Cottage Cheese Recipe

Olivia Brooks
Try these Zucchini Fritters with Cottage Cheese packed with grated zucchini, eggs, herbs, and olive oil. Light, crispy, and perfect for brunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Appetizer
Cuisine American
Servings 4 (makes 12 fritters)
Calories 212 kcal

Equipment

  • Box grater
  • Large mixing bowl
  • Clean kitchen towel or cheesecloth
  • Measuring cups and spoons.
  • Skillet or non-stick frying pan
  • Spatula
  • Paper towels
  • Cooling rack (optional but helpful)

Ingredients
  

  • 3 medium zucchinis about 600g, grated
  • 1 teaspoon salt for draining zucchini
  • 1 cup 220g full-fat cottage cheese
  • 2 large eggs
  • 1/2 cup 60g all-purpose flour
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons chopped parsley
  • 2 cloves garlic minced
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • Zest of 1/2 lemon
  • 3 –4 tablespoons olive oil for frying

Optional for serving:

  • Greek yogurt or sour cream
  • Lemon wedges
  • Extra fresh herbs

Instructions
 

Step 1: Grate and Drain the Zucchini

  • Grate the zucchini using the coarse side of a box grater. Place it in a bowl and sprinkle with 1 teaspoon salt. Let it sit for 10 minutes.
  • This step pulls out excess moisture. Zucchini holds a lot of water, and removing it is the secret to crispy fritters.
  • After resting, transfer the zucchini to a clean kitchen towel. Squeeze firmly over the sink. You will be surprised how much liquid comes out. Keep squeezing until it feels dry.

Step 2: Mix the Batter

  • In a large bowl, combine the drained zucchini, cottage cheese, eggs, flour, dill, parsley, garlic, black pepper, paprika, and lemon zest.
  • Stir gently until everything is evenly mixed. The mixture should be thick but scoopable. If it feels too wet, add 1 extra tablespoon of flour.

Step 3: Heat the Pan

  • Place a skillet over medium heat. Add olive oil and let it warm for about 1 minute. The oil should shimmer but not smoke.

Step 4: Shape and Cook

  • Scoop about 2 tablespoons of mixture per fritter and gently place it into the pan. Flatten slightly with the back of a spoon.

Cook 3–4 minutes per side until golden brown and crispy.

  • Work in batches so you don’t overcrowd the pan.

Step 5: Drain and Serve

  • Transfer cooked fritters to a plate lined with paper towels or a cooling rack.
  • Serve warm with a dollop of yogurt and a squeeze of lemon.
Keyword Zucchini Fritters with Cottage Cheese