Zucchini & goat cheese fritters with curry mayo

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.
Particularities
- 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
- In a bowl, combine the zucchini, goat cheese, garlic, lemon juice, and dill.
- Add the baking powder, flour, and salt. Stir well. Set aside.
- Pour 3/4-inch of vegetable oil in a large saucepan and heat up (see tip).
- 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.
- Drain and place on the paper towels. Set aside.
- In a bowl, mix together all the curry mayo ingredients.
- 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