Zucchini are still going strong at the markets here — really nice ones, a beautiful green color and just the right size)). Zucchini like that are just begging to be turned into fritters, so that's exactly what I did)) These aren't your ordinary zucchini fritters, though — they're stuffed! For the filling I used two kinds of cheese and smoked cooked bacon. The result was absolutely incredible: tender, soft zucchini fritters with a savory, cheesy filling and a hint of smoky flavor! All my taste testers were absolutely thrilled!
Ingredients:
- Batter:
- 500 g zucchini
- 2 eggs
- 100 g flour
- 50 g sour cream
- 0.3 tsp baking soda
- salt, pepper
- spices to taste (I used dried garlic and onion)
- Filling:
- 100 g Adyghe cheese
- 70 g hard cheese
- 50 g bacon
- 1-2 tsp sour cream
How to cook zucchini fritters with cheese and bacon
Wrap in a single layer of cheesecloth and squeeze out as much liquid as possible. Add the eggs, sour cream, salt, pepper, and spices. I used 0.3 tsp each of garlic and onion.
Make the filling. Mash the Adyghe cheese thoroughly with a spoon in a bowl. Add the hard cheese — I used Russian-style cheese — grated on a fine grater. Add the bacon (preferably the meaty part), also grated on a fine grater.
Stir to combine, then mix in 1-2 tsp of sour cream until you get a pliable mixture that still holds its shape well.
Fry the fritters. Heat a little oil in a skillet — I use clarified butter. You can also fry them in a half-and-half mix of vegetable and butter, or use vegetable oil only. I used this particular mold, but you can make regular round zucchini fritters instead — the flavor will be just the same)) Spoon some of the zucchini batter into the pan and top with the filling.
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