It is about that time of year when squash and zucchini will be coming in faster than you can keep up with cooking them. This take on the fritter makes for a great side dish or lunch, and it’ll make instant converts out of even those who are not fans of this vegetable. The feta, dill, lemon, and chipotle create an amazing burst of flavor in your mouth. Pair these lightly fried vegetable fritters with a light Pinot Noir, and you’ll keep coming back for more of this dish.
- 2 medium zucchini and 2 squash, grated
- 2 garlic cloves, minced
- 3/4 cup whole wheat flour (it’s better for you)
- 1 cup cottage cheese
- 4 ounces feta cheese, crumbled (plus additional for sprinkling)
- 2 eggs, lightly beaten
- 1T chipotle pepper sauce
- 3t fresh dill (plus additional for sprinkling)
- Zest of 1 lemon
- Salt and pepper to taste
- 2-3T olive oil
Combine all ingredients except oil and chipotle in a large mixing bowl. Lightly mix until incorporated, careful not to over mix.
Add chipotle sauce and lightly mix until you have a batter with a wet consistency, with everything incorporated.
Spoon oil in a cast iron skillet and heat. Add 1/4 cup scoops of the batter and fry until the edges just begin to brown, then they are ready to flip – about 3-4 minutes.
Flip and cook on the other side for additional 4-5 minutes, until cooked through.
Plate and top with a sprinkle with salt, pepper, additional feta, and dill.
Serve warm as a side dish to the main meal or at room temperature. Trust me, these will not last long!