ROOTS & WINGS

24. ROOT: Zucchini-Cottage Cheese Fritters

A simple, though very tasty, sating dish.

And one of my late Dad's faves.

If you'd met him, you wouldn't have believed that this weighty hedonist (200 lb. at 5'7") was a stickler for veggies, but when you hit his taste he forgot for some time that his fave veg was meat, preferably titled French (like entrecôte).

Anyway, his absolute veg faves were zucchs + kohlrabi. (He woulda looooved "16. German "Arancini"" .)

As his cancer, among it liver cancer, advanced, he automatically cut short meat-eating and vino, and turned to vegs and non-alcoholic drinks. (My Old Man was also smart.)

Like me, he could spend a whole day in the kitchen, leaving it a battlefield but something absolutely amazing coming out of it. But, like me, he also could be a faule Sau, who just threw some stuff together and fried/cooked it... and often also absolutely amazing things came outta that pan / pot.

Except when we tried to make cronuts in 2014... these were scheiße. But that's another story... and another Yum.

Let's go to the kitchen to make a healthy base for these (hopefully not sh–y!) cronuts, instead. I already hear him: "Couldn't you have started cooking when I was STILL THERE!?"




Serves: 10 fritters

Prep Time: about 1 hr

Degree of Difficulty: Easy





WE NEED


FRITTERS


1 zucchini
1 red onion
1-2 garlic cloves

225 gr / 8 oz. cottage cheese That's 1 pack in Luxembourg. Pack sizes can vary across the world

120 gr / 1 cup flour
1 egg
olive oil JUST ENOUGH to cover the pan's base. For my pan that was about 3.5 US fl.oz.
salt
pepper



SOUR CREAM


500 gr / 2 cups 1 oz. quark
200 gr / 7 oz. natural sour cream UN-sweetened, -flavored, or otherwise RUINED
1-2 red onions depending on size
2-4 garlic cloves depending on size
4 tbsp dark balsamico
1 tbsp sugar
1/2 tsp salt
1/2 tbsp pepper
herbs fresh parsley + chives are nice. Or a frozen mix... as you like it.




WE DO


1. Grate the zucchini, put it in a sieve, and salt. Set aside for about 20 minutes, so liquid can be released.


2. Chop onion + garlic. Weigh the flour, etc.


3. After the 20 minutes, squeeze the liquid out of the zucchini, put it into a bowl, add onion, garlic, cottage cheese, flour, egg, salt + pepper, and mix until well-combined.


4. Cover the base of a (non-stick) pan with olive oil and put it on a medium heat. Put 3-4 heaped tablespoons of better into the pan and shape patties.

Fry them about 3 minutes on each side OR until lightly brown. Also stoves are individuals – like ovens – and so it can take longer/shorter It took mine around 5 minutes. IMPORTANT: don't fry them TOO dark as then acrylamide can develop which is carcinogenic


5. Repeat until the batter is used up and drain the fritters on kitchen paper.


6. While they drain, whisk together the ingredients for the sour cream.


7. GUTEN HUNGER!