Zucchini and Cheese Fritters
2 zucchini (about 1 lb), grated
1/2 cup Friendship 1% whipped cottage cheese
1/2 cup crumbled feta cheese
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh basil
2 scallions (whites and greens), thinly sliced
1 egg, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup all purpose flour, plus more if necessary
1 1/2 teaspoons baking powder
Green Goddess Dressing
(Makes 1 cup)
1/3 cup Friendship cottage cheese (any variety)
1/3 cup Friendship sour cream
1/3 cup light mayonnaise
3 tablespoons fresh lemon juice
3/4 cup packed basil leaves
1/3 cup picked parsley leaves
2 tablespoons picked tarragon leaves
2 tablespoons picked mint leaves (check this increase – I thought we were reducing the tarragon and leaving the mint to 1 tablespoon)
1 large garlic clove roughly chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Recipe developed by Adeena Sussman
Place zucchini in a bowl and sprinkle with salt. Let rest for ten minutes, then squeeze out and discard as much excess moisture as possible.
Add cottage cheese, feta cheese, parsley, basil, scallions, egg, salt and pepper and stir to combine.
Whisk together flour and baking powder and add, stirring until incorporated and a thick batter is formed.
Heat 1 inch of canola oil in a 9-inch skillet over medium-high heat. Working in batches add batter 1 tablespoonful at a time, gently flattening fritters in pan, being careful not to crowd pan. Fry until golden, 3 minutes per side. Drain and cool briefly on paper towels. Serve with Green Goddess Dressing.
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