Cottage Cheese-Zucchini Fritters by Jake Cohen
3
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 6 • Difficulty: Easy
Ingredients
Uncooked zucchini
1 pound(s), coarsely grated
Uncooked leeks
1 medium, light and white parts only
Fat free cottage cheese
1 cup(s)
Whole wheat flour
½ cup(s)
Dill
¼ cup(s), minced
Kosher salt
1 tsp
Black pepper
½ tsp
Egg
1 item(s), large
Avocado oil
3 Tbsp
Instructions
1
Drain and squeeze all the excess liquid from the grated zucchini. Place in a large bowl.
2
Cut the leek in half lengthwise and rinse thoroughly between layers. Thinly slice the leek and add to the zucchini.
3
Add the cottage cheese, flour, dill, salt, pepper, and egg. Mix until well combined.
4
In a large nonstick skillet, heat 1 tbsp of the oil on medium-high. Using a 1/4 cup measuring cup, scoop 4 mounds of batter into the skillet, lightly pressing to flatten.
5
Cook for about 2 minutes, until golden and crisp. Flip fritters over and cook on other side for another 2 minutes, until golden, reducing the heat as needed.
6
Transfer the cooked fritters to a paper towel-lined platter. Repeat cooking in 2 more batches with remaining batter and oil.
7
Serve immediately.
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