Zucchini fritters with cottage cheese and pear
4 servings
40 minutes
A hybrid of zucchini fritters and syrniki. There is little vegetable left in them, especially if you add such a powerful and complex-tasting fruit as pear to the dough. But the zucchini gives an excellent texture: if it is easy to miss with syrniki, making them too dense or hard, then with these fritters - never, the zucchini enhances their tender softness, turning them almost into a soufflé.
1
Peel the zucchini and grate it coarsely.
- Zucchini: 500 g
2
If you have time, you can salt them and leave for 10 minutes instead of squeezing; they will release excess moisture. If there's no time, immediately drain in a colander and squeeze well, gathering the pulp in handfuls.
- Zucchini: 500 g
3
Squeeze the cottage cheese with cheesecloth if it is too wet. If it has lumps, blend it in a blender or strain it through a sieve.
- Cottage cheese: 100 g
4
Peel and core the pear, then chop it finely.
- Pears: 1 piece
5
Mix grated zucchini, cottage cheese, pear pulp, yogurt, cinnamon, and salt.
- Zucchini: 500 g
- Cottage cheese: 100 g
- Pears: 1 piece
- Yogurt: 100 g
- Cinnamon: pinch
- Salt: pinch
6
Beat the egg separately in a bowl with a fork and add it to the zucchini mixture. Mix well.
- Chicken egg: 1 piece
7
Add the flour sifted with the baking powder there as well.
- Wheat flour: 100 g
- Baking powder: 0.5 teaspoon
8
Mix the dough thoroughly.
9
Heat vegetable oil in a pan and spoon the dough into pancakes at a distance from each other.
- Zucchini: 500 g
- Cottage cheese: 100 g
- Pears: 1 piece
- Yogurt: 100 g
- Cinnamon: pinch
- Salt: pinch
- Chicken egg: 1 piece
- Wheat flour: 100 g
- Baking powder: 0.5 teaspoon
10
When one side of the pancakes is browned, carefully flip them to the other side and let them brown well too. Serve the pancakes warm with sour cream and berries.
- Fresh berries: to taste
- Sour cream: to taste