Lithuanian Zucchini Fritters with Farmer's Cheese
August means one thing if you grow your own zucchini: too much of it, all at once. These Lithuanian zucchini fritters with farmer's cheese are one of my go-to ways to use it up, but I want to reset your expectations first. These aren't the crispy, lacy zucchini fritters you'll find everywhere else online. The farmer's cheese, varškė in Lithuanian, keeps the inside soft and set, more like a savory little quiche than a crunchy pancake. You'll get some color on the outside if you fry them right, but the texture you're after is tender in the middle, not crackling. Once you know that going in, they're an easy, forgiving way to work through a zucchini glut.
Equipment
- Box Grater
- Cheese Cloth or Clean Kitchen Towel for squeezing zucchini
- Non-Stick Frying Pan
Ingredients
- 270 g (about 9½oz) zucchini (courgette), grated — should weigh roughly 160g / 5½oz after squeezing
- 1 large egg
- 150 g (⅔ cup) farmer's cheese (varškė) — quark or well-drained cottage cheese work as substitutes
- 1 garlic clove minced
- 15 g (about ¼ cup, packed) fresh herbs, finely chopped — dill, parsley, and green onion is the classic mix
- 10 g (2 tbsp) parmesan or sharp cheddar finely grated
- 2 tablespoon all-purpose flour or semolina
- ½ teaspoon baking powder
- Salt and black pepper to taste
- Neutral oil for frying
Instructions
- Coarsely grate the zucchini. Wrap it in a clean tea towel and twist hard to wring out as much liquid as you can — you're aiming for about 160g of squeezed zucchini from 270g raw. This step decides whether your fritters hold together, so don't rush it. Tip the wrung zucchini into a large bowl.
- Add the egg and farmer's cheese. Break everything up with a fork and mix well.
- Add the garlic, herbs, and grated parmesan (or cheddar). Mix again.
- Add the flour and baking powder, then season with salt and pepper.
- Let the batter rest 10 minutes.
- Heat oil over medium heat in a non-stick frying pan. Drop in a heaped tablespoon of batter per fritter, flatten slightly and fry for 2–3 minutes per side, until golden and set through.
- Serve warm with sour cream or Lithuanian Farmer's Cheese Sauce.