Cheesy zucchini fritters with pumpkin and buttermilk mash
These cheesy zucchini fritters are paired with a creamy pumpkin and buttermilk mash, combining crispy textures with rich flavors. A nutritious vegetarian dish that's perfect for any meal.
Cook time 40 min
Prep time 30 min
Ingredients:
8 cups pumpkin2 garlic cloves
1 tbsp olive oil
3 large zucchini
1 cup cabbage
1/3 cup feta cheese
1/2 cup ricotta cheese
1/3 cup all-purpose white wheat flour
1 egg
1 short spray cooking spray oil
1/3 cup buttermilk
Cheesy zucchini fritters with pumpkin and buttermilk mash are a delightful and nutritious meal that combines the texture of crispy fritters with the creamy goodness of pumpkin mash. This recipe brings together a variety of flavors and ingredients, such as zucchini, cabbage, feta, and ricotta cheese, to create a dish that's both tasty and wholesome. Whether you're looking for a delicious vegetarian option or simply want to try something new, these zucchini fritters paired with the pumpkin mash are sure to become a favorite at your dinner table.
Instructions:
- Preheat your oven to 400°F (200°C).
- Spread the cubed pumpkin on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic. Season with salt and pepper.
- Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and easily pierced with a fork. Stir halfway through to ensure even cooking.
- While the pumpkin is roasting, grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess moisture as possible.
- Transfer the grated zucchini to a large mixing bowl. Add the shredded cabbage, crumbled feta cheese, ricotta cheese, flour, and beaten egg. Season lightly with salt and pepper.
- Mix until all ingredients are well combined.
- Heat a non-stick skillet over medium heat and apply a short spray of cooking spray oil.
- Scoop about 2 tablespoons of the zucchini mixture and drop it into the skillet. Flatten slightly with a spatula. Repeat to form more fritters, but avoid crowding the skillet.
- Cook each fritter for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
- Transfer cooked fritters to a plate lined with paper towels to absorb any excess oil. Continue to cook in batches until all the zucchini mixture is used up.
- Once the pumpkin is roasted, transfer it to a large bowl. Add the buttermilk and mash until smooth using a potato masher or an immersion blender.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve the zucchini fritters hot, accompanied by the pumpkin and buttermilk mash.
- Garnish with extra crumbled feta cheese or chopped herbs if desired.
With their golden-brown crust and soft, cheesy interior, these zucchini fritters are a versatile dish that can be served as an appetizer, side, or main course. Paired with the creamy pumpkin and buttermilk mash, they offer a satisfying meal that's both comforting and nutritious. These fritters are a perfect way to use up seasonal vegetables while indulging in rich flavors and textures. Enjoy your time in the kitchen and happy cooking!
Cheesy zucchini fritters with pumpkin and buttermilk mash FAQ:
Cook each zucchini fritter for about 3-4 minutes on each side, until they are golden brown and crispy. Ensure to monitor the heat to avoid burning.
Yes, you can substitute feta and ricotta with other cheeses like goat cheese or mozzarella. Keep in mind that this might alter the flavor and texture slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the fritters in a skillet for a few minutes until crispy.
A standard 10-12 inch non-stick skillet works well for cooking the fritters, allowing enough space to cook them in batches without overcrowding.
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice. Use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice, letting it sit for 5-10 minutes before using.
Tips:
- Grate the zucchini and cabbage finely to ensure they cook evenly and bind well with the other ingredients.
- Squeeze out any excess moisture from the grated zucchini to prevent the fritters from becoming soggy.
- If the fritter mixture feels too wet, you can add a bit more flour to achieve the right consistency.
- Use a non-stick skillet and make sure it's properly heated before adding the fritters to ensure they get a nice crispy crust without sticking.
- For a smoother pumpkin mash, blend the cooked pumpkin and buttermilk with a hand mixer or food processor.
Nutrition per serving
4 ServingsCalories 250kcal
Protein 14g
Carbohydrates 36g
Fiber 4.42g
Sugar 13g
Fat 12g
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