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!
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.
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 per serving
4 ServingsCalories 250kcal
Protein 14g
Carbohydrates 36g
Fiber 4.42g
Sugar 13g
Fat 12g
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