Ingredients
2 cups grated zucchini (about 250 g), excess moisture squeezed out
1 cup cottage cheese (about 240 g), drained
2 large eggs
1/4 cup breadcrumbs (or almond flour for gluten-free option)
Instructions
- Grate zucchini and squeeze out as much liquid as possible with a clean towel or paper towels.
- In a large bowl, mix zucchini, cottage cheese, eggs, and breadcrumbs (or almond flour) until combined.
- Heat a nonstick skillet over medium heat and lightly grease with oil.
- Scoop portions of batter into skillet, flatten slightly.
- Cook 3–4 minutes per side until golden and crispy.
- Transfer to paper towel–lined plate to drain and serve warm.
Notes
- Drain zucchini well to avoid soggy fritters.
- Add shredded cheddar, parmesan, or fresh herbs for extra flavor.
- Almond flour works well for low-carb/gluten-free version.
- Serve with sour cream, Greek yogurt, or salsa for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack, Lunch
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 2 fritters
- Calories: 120
- Sugar: 2g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 90mg
