Zucchini fritters with cheese sauce
4 servings
35 minutes
Zucchini pancakes with cheese sauce are a refined dish of Italian cuisine that combines the tenderness of vegetables with the rich flavor of hard cheese. This recipe, rooted in Mediterranean traditions, perfectly conveys the spirit of home cooking where simple ingredients transform into true gastronomic pleasure. Light, airy zucchini pancakes infused with dill aroma paired with velvety cheese sauce create a harmonious balance of textures and flavors. They are suitable for a cozy family dinner or as an elegant appetizer at a formal gathering. The dish is versatile: it can be complemented with fresh vegetables, served with crispy bread, or enjoyed as a standalone treat. It’s a true celebration for lovers of Italian cuisine where every detail—from the simplicity of ingredients to the richness of flavor nuances—makes it unforgettable.
1
Peel the zucchini and grate it on a coarse grater.
- Courgette: 2 pieces
2
Whisk the eggs with salt using a fork, add a cup of milk, then gradually add 1.5 cups of flour and a spoon of olive oil. Mix well.
- Chicken egg: 2 pieces
- Salt: to taste
- Milk: 2 glasss
- Wheat flour: 2 glasss
- Olive oil: 1 tablespoon
3
Mix the dough with zucchini and bake in oil.
- Courgette: 2 pieces
- Olive oil: 1 tablespoon
4
For the sauce, grate the cheese and chop the dill.
- Hard cheese: 100 g
- Dill: 1 bunch
5
Fry the remaining flour in a pan, then add a cup of milk. Once the mixture heats up, add cheese and dill, stirring thoroughly.
- Wheat flour: 2 glasss
- Milk: 2 glasss
- Hard cheese: 100 g
- Dill: 1 bunch
6
Let the sauce cool down a bit before serving.
