Courgette Cottage Cheese Fritters

I love fritters! In Luxembourg people go crazy for Gromperekichelcher – potato hash browns. But, there are so many great fritters out there, so give them a go! These courgette fritters are combining cottage cheese and fragrant wild garlic, for a super yummy springtime treat.

This recipe was created as part of my “Recipes for Staying Home” show, to flatten the curve during the 2020 Covid-19 outbreak. The concept is to inspire people to cook with ingredients they have at home – I show basic recipes that can be adapted with all kinds of other ingredients. You can watch the episode here.

This is a recipe from my cookbook ‘Flavours of Home’.

March 25, 2020

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Courgette Cottage Cheese Fritters

For the fritters:
1 courgette
2 spring onions
a handful of wild garlic
200g cottage cheese
120g flour
1 egg
olive oil, for frying
salt and pepper

For the dip:
2 tbsp sour cream
1 tbsp chives, chopped
salt and pepper

Makes approximately 8 fritters for 2 people as a main or 4 people as a starter

Grate the courgette, put in a sieve and sprinkle with a good pinch of salt. Massage the salt into the courgette and set aside for 20mins to release the liquid.

Meanwhile, slice the spring onions and chop the wild garlic.

After 20 mins, squeeze out the liquid from the courgettes and discard. Put the courgettes in a bowl, add the sliced spring onions, wild garlic, cottage cheese, flour, egg and salt and pepper. Mix until well combined.

Pour enough olive oil in a pan to cover the bottom of a frying pan. Heat and put a few heaped tablespoon of the batter into the frying pan to shape a few patties. Fry for a few minutes on each side until browned, drain on kitchen paper.

While the fritters are frying, make the dip. Put the sour cream in a bowl, add the chopped chives and season with salt and pepper.

Serve the fritters with the dip.

Other fritter variations:
• Replace the wild garlic with crushed regular garlic, chopped dill, mint or basil
• Ditch the cottage cheese and crumble some feta into the batter instead (but use less than the cottage cheese, as the feta is more salty)

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