Cottage Cheese Protein Crispy Zucchini Fritters
These crisp zucchini fritters offer a satisfying, golden finish with a bright, creamy dip. They are a versatile choice for sharing or serving anytime.
Ingredients
For the Fritters
- 4 cups Shredded Zucchini
- 1 teaspoon Kosher Salt, Divided
- 1 1/2 cups Whole Milk Cottage Cheese, Drained
- 2 Large Eggs
- 3/4 cup All-Purpose Flour
- 1/2 cup Grated Parmesan Cheese
- 3 Green Onions, Sliced
- 2 tablespoons Fresh Dill, Chopped
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Black Pepper
- 3 tablespoons Extra-Virgin Olive Oil
For the Lemon Dip
- 3/4 cup Plain Greek Yogurt
- 1 tablespoon Lemon Juice
- 1 teaspoon Lemon Zest
- 1 tablespoon Fresh Dill, Chopped
- 1/4 teaspoon Kosher Salt
Instructions
- Toss the shredded zucchini with 1/2 teaspoon salt and let it stand for 15 minutes. Squeeze out as much liquid as possible using a clean kitchen towel.
- Drain the cottage cheese in a fine mesh strainer for 15 minutes. Whisk the eggs in a large bowl, then stir in the drained cottage cheese.
- Add the zucchini, flour, Parmesan, green onions, dill, garlic powder, baking powder, black pepper, and remaining salt. Stir until a thick, scoopable batter forms.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add 1/4-cup portions of batter and gently flatten each portion into a 3-inch fritter.
- Cook the fritters for 3 to 4 minutes per side, until deeply golden and cooked through. Repeat with the remaining batter, adding more olive oil between batches as needed.
- Stir together the Greek yogurt, lemon juice, lemon zest, dill, and salt. Serve the hot, crisp fritters with the cool lemon dip.
Nutrition
Serving: 1servingCalories: 271kcalCarbohydrates: 19gProtein: 17gFat: 14g