Can I make them without an egg?

The egg binds the mixture. If you don't have one, substitute with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, or 50g of cream cheese. The texture will be less firm, but the fritters will hold together.

Why do my fritters fall apart?

Excess moisture in the zucchini is the main culprit. Squeeze well after grating, and if needed, add 1 tablespoon of flour or cornstarch for binding.

Can I use frozen zucchini?

Yes, but thaw them completely and squeeze out excess water first, otherwise the fritters will be watery and fall apart.

How many fritters does this make?

From the given ingredients, you'll get about 8–10 medium fritters, enough for 2 servings.

Zucchini pancakes with Adyghe cheese

Name: Zucchini pancakes with Adyghe cheese
Total time: 20 min
Yield: 2 порции
Cuisine: International
Ingredients: Zucchini — 200 g; Adyghe cheese — 100 g; Mayonnaise — 20 g; Chicken egg — 55 g

30min

375g

Nutrition per 100g

204

These zucchini fritters with Adyghe cheese are a true delight for lovers of simple and delicious food. Tender, juicy, with a crispy crust and creamy cheesy flavor, they're made without flour and with minimal ingredients. Perfect for breakfast, lunch, or a light dinner. Add fresh herbs for extra aroma — and the dish comes alive with new colors. At just 204 calories, enjoy a wholesome and satisfying meal.

DietBreakfastHealthyanddeliciousSnack

WHAT YOU WILL NEED

From ingredients

4 products

Base

Binder

SIMPLE PROCESS

Step by step recipe

For fritters that stay moist and hold together, prep the zucchini properly: grate coarsely and gently squeeze out excess moisture. Grate the Adyghe cheese finely for even distribution and creaminess. The egg and mayonnaise bind the mixture, while herbs add freshness. Fry over medium heat until golden. Follow these steps for perfect fritters every time.

Step 1

Prep the Zucchini

Wash the zucchini, peel if the skin is tough, and grate coarsely. Gently squeeze out excess liquid with your hands or through a sieve.

Step 2

Prep the Cheese and Herbs

Grate the Adyghe cheese finely. Finely chop the fresh herbs (dill, parsley).

Step 3

Mix the Batter

In a bowl, combine the squeezed zucchini, grated cheese, egg, mayonnaise, and herbs. Season with salt and pepper. Mix well until smooth.

Step 4

Heat the Pan

Place a skillet over medium heat, add a little oil, and heat well.

Step 5

Fry the Fritters

Drop spoonfuls of the batter into the skillet, shaping into rounds. Fry for 2–3 minutes per side until golden and crispy.

Step 6

Serve

Transfer the cooked fritters to paper towels to absorb excess oil. Serve hot with sour cream, yogurt, or fresh vegetables.

CHEF'S TIP

Choose Dry Zucchini

Young zucchini with thin skin and small seeds are ideal. If using an older one, peel and remove the seeds. Always squeeze out excess moisture after grating to prevent the fritters from falling apart.

Adyghe Cheese – The Secret to Tenderness

Grate the cheese finely so it blends well into the batter. You can substitute with feta or brined cheese, but the flavor will be saltier.

Add Herbs for Freshness

Finely chopped dill, parsley, or spring onions add a vibrant aroma and freshness. Mix them directly into the batter before frying.

Fry Over Medium Heat

Too high heat burns the outside; too low makes them greasy. Medium heat for 2–3 minutes per side gives a golden, crispy crust.

SUBSTITUTIONS

Add your taste

With Other Cheeses Replace Adyghe cheese with feta, suluguni, or cream cheese — the flavor will change, but the fritters will remain tender and cheesy.
Add Flour for Thickness If the batter is too runny, add 1–2 tablespoons of whole wheat flour or cornstarch to thicken it. The fritters become denser.
With Sour Cream Instead of Mayo Replace mayonnaise with 20% sour cream — calories drop and the taste becomes more tangy and milky.
Bake in the Oven Place the fritters on a parchment-lined baking sheet, brush with oil, and bake at 200°C (400°F) for 15–20 minutes until golden — a lighter option.

HOW TO STORE

How to Store Zucchini Fritters

Cool the fritters to room temperature, then store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes or in a dry skillet. Freezing is not recommended — they lose crispiness and become watery.

GOOD TO KNOW