Zucchini and Goat Cheese Fritters
Zucchini and goat cheese, the perfect nutritious vegetable side dish.
Ingredients
- 3 medium zucchini about 1½ pounds
- 2 Large eggs whisked
- ½ cup Crumbled goat cheese
- ¼ cup Diced yellow onion
- ⅓ cup Fresh mint leaves chopped
- ½ tsp Ground cumin
- ½ tsp Salt
- Ground black pepper
- 1 cup Whole wheat flour
- Extra virgin olive oil
Instructions
- Shred the zucchini using a large eye grater, over a colander.
- Squeeze out moisture from the mixture, using a clean kitchen towel, squeeze out as much liquid as you can.
- Place squeezed zucchini in a medium bowl, beat egg slightly, and add to zucchini, goat cheese, mint, onion, cumin, salt, and pepper to taste.
- Stir in the whole wheat flour.
- Heat 1 Tbs oil in a sauce pan.
- Drop 1/4 cup mounds of zucchini mixture into the hot oil, .repeating to make as many patties as will fit in the skillet, about 4 at a time.
- Flatten them with the back of a spoon to form pancakes, and spread them about 1/2 inch apart, so they don't stick together, and are easy to turn over and cook until golden brown on both sides and cooked all the way through, 3 to 5 minutes per side.
- Remove them onto a plate lined with a double layer of paper towel, to absorb any extra oil.
Video
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