In summer these fritters can be prepared with seasonal courgettes, autumn and winter of zucchini.
- medium courgettes – 2 pcs, grated
- eggs – 2 pcs
- baking powder – 0.5 tsp
- ricotta or cottage cheese – 1/3 cup
- flour – 1/2 cup
- salt – 1 tsp
- vegetable oil for frying
Combine all ingredients in a bowl. Heat the oil in a teflon pan. Spread the fritters by the 1/4 cup and fry on medium heat for 3-4 minutes on each side, or until done. Serve with sour cream or yogurt.
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