Cottage Cheese, Carrot, Zucchini and Basil Fritters
Chock full of creamy goodness and fresh, healthy vegies and to give you a satisfying and filling ‘crunch’.
Serves 4 (Makes 8 fritters)
- 250g Brancourts cottage cheese (Classic, Lactose free, Protein +)
- 2 free – range eggs, lightly beaten
- 2 tablespoons shredded basil leaves
- 1/3 cup plain flour
- 1 zucchini (about 130g), coarsely grated
- 1 carrot, (about 180g) peeled & coarsely grated
- ½ teaspoon flaked salt
- Cracked black pepper
- 2 tablespoons olive oil
- Extra cottage cheese
- Whole baby basil leaves
- Extra virgin olive oil
In a bowl combine the cottage cheese, eggs, basil and flour. Stir well then add the zucchini and carrot, season with salt and pepper and stir again to combine.
Place a large frying pan over medium heat. Add 1 tablespoon olive oil then using ¼ cup measure to make 4 fritters. Cook for about 3 minutes until the fritter feels firm enough to turn over with an egg slide and is golden. Cook the other side for 3 minutes.
Remove to a side plate and heat remaining oil then cook 4 more fritters.
Serve two fritters per person topped with extra cottage cheese, baby basil leaves and a drizzle of olive oil.