Zucchini Fritters with Cottage Cheese and Pear

Ingredients

• Courgette 20 oz
• Pears 1 piece
• Cottage cheese 5 oz
• Yogurt powder 5 oz
• Chicken Egg 1 piece
• Wheat Flour 5 oz
• Cinnamon a pinch
• Baking Powder ½ spoons
• Fresh Berries to taste
• Sour Cream to taste
• Salt a pinch

Step-by-Step Guide

Step 1

Peel the zucchini and grate it coarsely.

Step 2

If you have time, you can skip the squeezing step, simply sprinkle with salt and let it sit for 10 minutes to draw out excess moisture. If you're short on time, immediately transfer to a colander and squeeze well, gathering the pulp into handfuls.

Step 3

If the cottage cheese is too wet, strain it through cheesecloth. If it has lumps, blend it in a blender or pass it through a sieve.

Step 4

Peel the pear and remove the core, then finely chop it.

Step 5

Mix the grated zucchini, cottage cheese, pear flesh, yogurt, cinnamon, and salt.

Step 6

In a separate bowl, beat the egg with a fork and add it to the zucchini mixture. Mix well.

Step 7

Sift in the flour along with the baking powder.

Step 8

Thoroughly mix the dough.

Step 9

Heat vegetable oil in a skillet and drop the batter by tablespoonfuls into the pan, spacing them apart to form pancakes.

Step 10

When the pancakes are golden brown on one side, carefully flip them to the other side and let them brown nicely as well. Serve the pancakes warm, with sour cream and berries.