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 made with cottage cheese, which makes them extra creamy and lovely. A really great summer treat when served with a fresh salad!

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‘.

Find the recipe here in Luxembourgish, and here in French.

March 25, 2020

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Courgette Cottage Cheese Fritters

For the fritters:
1 small courgette (250g)
2 spring onions
1 small garlic clove
10g chives or other herbs*
200g cottage cheese
120g flour
1 egg
1 tsp salt
pepper
olive oil, for frying

For the dip:
100g cottage cheese
1 tbsp chives, chopped
salt and pepper

lemon wedges, to serve

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 20 minutes to release some liquid.

Meanwhile, slice the spring onions, peel and crush the garlic and chop the chives.

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

Cover the bottom of a frying pan with olive oil and put over a medium heat. Put 4 heaped tablespoons of the batter into the frying pan to shape 4 patties. Fry for 3 minutes on each side until browned, drain on kitchen paper. Repeat with the remaining batter.

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

Serve the fritters with the dip.

*You can use chopped basil, dill or mint instead.

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