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Clean Eating Zucchini Cottage Cheese Fritters: An All-in-One Recipe that you can whip up in 15 minutes flat.
Zucchini Cottage Cheese Fritters
Perfect for lunches, picnic options or you can make mini ones as party food.
You won’t believe me until you try them, but I haven’t had one child complain about eating these – even the fussy ‘I don’t eat green stuff’ kind of of kids :)
We make Zucchini fritters quite often at the moment. It’s a simple recipe that you can’t mess up and you can guarantee that there will never be leftovers. Ever.
I recently taught my 11 year old daughter how to make them so last week we ate these fritters after school three days in a row.
She’s a little bit of a mini master Zucchini Cottage Cheese Fritter Maker now.
This week I am teaching her how to bake something else because Zucchinis are not on special! And you can have too much of a good thing.
There really is nothing special you need to know about making these. Simply throw all the ingredients into a big bowl, mix and spoon into a hot pan. They are that easy to make.
Fritter Ingredients
Simple ingredients, awesome flavor:
Zucchini
Zucchini are really high in lots of nutrients, antioxidants and they’re full of fibre so they keep you going for quite a while. Sometimes they’re on special in the supermarket and so I get a whole bunch and we make lots of Zucchini themed foods.
Believe it or not they’re really kid friendly, I get no complaints about these. The opposite in fact, they’re often requested!
More Zucchini Recipes
- Stuffed Zucchini boats
- Cheesy Zucchini lunchbox slice
- Zucchini and carrot muffins
- Healthy veggie rainbow quiche recipe
Cottage Cheese
Cottage cheese is one of those surprising ingredients that just works in quite a few recipes. It adds a creaminess to these fritters and binds them together.
Flour
I use any flour I happen to have to hand, preferably a white flour if I have it. Einkorn, Buckwheat, Spelt flour all work well.
Storing Fritters
I’m not sure about how well they will freeze as we haven’t had leftovers yet. But personally, I like them a little crispy and they lost the ‘crisp’ once I popped them in the fridge. So, on that note, I recommend that you make them and eat them.
You can always make another batch tomorrow if needed since they’re that simple :)
More Fritters And Pattie Recipes
- Flourless cauliflower fritters
- Mashed potato fritters
- Breakfast sausage patties
- Kids salmon patties
- Easy chickpea patties
- Egg free Tuna patties
How To Make Zucchini Cottage Cheese Fritters
Ingredients
- 1 Cup zucchini grated
- ½ Cup Cottage cheese full fat
- 2 Eggs beaten
- 1 tbsp Spring onion finely chopped
- ½ Cup Plain flour
- 1 Clove garlic minced
- ¾ tsp Baking powder
- 1 tsp Salt
- ¼ Ground black pepper optional
Instructions
- Grate your Zucchinis. Sprinkle salt over them and and place in a strainer for a couple minutes. Press down on them to release as much excess liquid as possible
- Beat your eggs lightly in a large mixing bowl. Add all remaining ingredients: Zucchini, spring onion, cottage cheese, garlic, pepper, flour and baking powder. Mix until combined
- Heat a frypan at medium heat. Add a little oil. Spoon 1 – 2 tablespoons of batter per fritter into the pan* SEE NOTE. Cook for two minutes then flip and cook the other side for two minutes until golden. Remove from pan and transfer to a wire wrack while you cook remaining batter
- Serve
Notes
The recipe will make 8 large fritters (like in my pictures) or 14 -16 smaller fritters (depending on how much batter you use). The smaller fritters are great for finger foods, snacks, lunchboxes and toddler meals.
Zucchini Cottage Cheese Fritters Recipe
Clean Eating Zucchini Cottage Cheese Fritters
Ingredients
- 1 Cup zucchini grated
- ½ Cup Cottage cheese full fat
- 2 Eggs beaten
- 1 tbsp Spring onion finely chopped
- ½ Cup Plain flour
- 1 Clove garlic minced
- ¾ tsp Baking powder
- 1 tsp Salt
- ¼ Ground black pepper optional
Instructions
- Grate your Zucchinis. Sprinkle salt over them and and place in a strainer for a couple minutes. Press down on them to release as much excess liquid as possible
- Beat your eggs lightly in a large mixing bowl. Add all remaining ingredients: Zucchini, spring onion, cottage cheese, garlic, pepper, flour and baking powder. Mix until combined
- Heat a frypan at medium heat. Add a little oil. Spoon 1 – 2 tablespoons of batter per fritter into the pan* SEE NOTE. Cook for two minutes then flip and cook the other side for two minutes until golden. Remove from pan and transfer to a wire wrack while you cook remaining batter
- Serve