Zucchini & goat cheese fritters with curry mayo

Zucchini & goat cheese fritters with curry mayo
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I often eat white fish fritters (better known as fish cakes), but I’ve rarely encountered a vegetarian version. I was dying to try it with zucchini, which turned out to be a great success. I should warn you, though: you have to like goat cheese to enjoy this recipe. I imagine it would be just as delicious with other kinds of grated cheese, but I’ve yet to experiment, so feel free to play around there yourselves.

At first, I thought I’d serve these fritters with a plain Greek yogurt-based sauce, which is healthier, but since I had none in the fridge, I made a simple mayonnaise instead. 

  • ServesYields 6–10 fritters
  • Prep time10 min
  • Cook time5 min
  • Timeout-
  • FreezingFreezes well

Ingredients

  • 1 cup zucchini, grated and drained
  • 1/4 cup goat cheese, crumbled
  • 1 clove garlic, minced
  • Juice of 1/2 lemon
  • 2 teaspoons dill, freshly chopped
  • 1 teaspoon baking powder
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • Vegetable oil, for cooking
For the curry mayo
  • 1/2 cup mayonnaise (I use store-bought olive oil mayonnaise)
  • 1 teaspoon curry powder
  • 1 teaspoon dill, freshly chopped
  • Salt and pepper, to taste

Steps

  1. In a bowl, combine the zucchini, goat cheese, garlic, lemon juice, and dill.
  2. Add the baking powder, flour, and salt. Stir well. Set aside.
  3. Pour 3/4-inch of vegetable oil in a large saucepan and heat up (see tip).
  4. With a spoon, shape the balls (using about 1 tablespoon of the mixture) and place in the hot oil one by one. Fry for 2 minutes on each side or until evenly golden brown.
  5. Drain and place on the paper towels. Set aside.
  6. In a bowl, mix together all the curry mayo ingredients.
  7. Serve the fritters with curry mayonnaise.

Tips & tricks

It’s very important that the oil sizzles when they come into contact with the fritters.

Recipe published on August 19, 2018