Cheesy zucchini fritters with pumpkin and buttermilk mash
Delight your taste buds with these Cheesy Zucchini Fritters paired with a rich Pumpkin and Buttermilk Mash. Made with fresh zucchini, savory feta and ricotta cheeses, and a hint of garlic, this wholesome recipe balances crispy fritters with a creamy, comforting mash. Perfect for a nutritious meal or snack!
- 10 Apr 2025
- Cook time 40 min
- Prep time 30 min
- 4 Servings
- 11 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 580 grams |
| Energy | |
| Calories 250kcal | 13% |
| Protein | |
| Protein 14g | 10% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.42g | 12% |
| Sugar 13g | 13% |
| Fat | |
| Fat 12g | 14% |
| Saturated 5g | 17% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 1120ug | 125% |
| Choline 99mg | 17% |
| Vitamin B1 0.32mg | 26% |
| Vitamin B2 0.75mg | 58% |
| Vitamin B3 2.90mg | 18% |
| Vitamin B6 0.67mg | 39% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 0.53ug | 22% |
| Vitamin C 70mg | 79% |
| Vitamin E 3.04mg | 20% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 280mg | 21% |
| Copper, Cu 0.47mg | 52% |
| Iron, Fe 3.48mg | 32% |
| Magnesium, Mg 90mg | 20% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 1530mg | 45% |
| Selenium, Se 16ug | 27% |
| Sodium, Na 290mg | 19% |
| Zinc, Zn 2.76mg | 25% |
| Water | |
| Water 500g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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