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–+ servings

Russian zucchini and cheese kefir fritters

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Print the recipe

Ingredients

  • 300 g zucchini Choose a young zucchini. Remove any tough skin or large seeds before weighing; weigh before squeezing.
  • 150 ml plain milk kefir
  • 1 egg
  • 50 g hard cheese Grate before using; cheddar is one option.
  • 100 g all-purpose flour Add gradually, stopping when the batter falls slowly from a spoon. If it still runs freely, add a little extra flour.
  • 1 tsp baking powder
  • ¼ tsp salt Use less if the cheese is very salty.
  • 30 ml vegetable oil For frying; divide between batches.

You will need

  • Box grater
  • Mixing bowl and whisk
  • Frying pan and spatula
  • Tablespoon
  • Plate and kitchen paper
  • Food thermometer

Instructions

  • Grate the washed zucchini through the medium holes of a grater.
  • Squeeze the grated zucchini firmly to remove excess water.
  • Whisk the milk kefir, egg and salt together in a mixing bowl.
  • Stir the grated cheese and squeezed zucchini into the kefir and egg mixture.
  • Stir in the flour and baking powder gradually to make a thick batter that falls slowly from a spoon, adding a little more flour if it is still runny.
  • Rest the batter for 5–10 minutes.
  • Heat some of the oil in a frying pan over medium-low heat.
  • Fry spoonfuls of batter, about 1 tbsp per fritter, for 2–3 minutes until golden underneath.
  • Flip the fritters and fry for another 2–3 minutes, until golden on the second side and cooked through in the centre.
  • Cook the remaining batter in batches, topping up with the remaining oil as needed and placing each cooked batch on kitchen paper to drain.
    • Lower the heat if the outside browns before the centre cooks through.

Storage and safety

Put leftovers in a shallow container and refrigerate promptly, within 2 hours of cooking. Cover once cold. Keep at 4°C (40°F) or below and eat within 2–3 days. Reheat until a food thermometer reads 74°C (165°F) in the centre.