Zucchini and cream cheese fritters

Name: Zucchini and cream cheese fritters
Ingredients: 300 g grated and drained zucchini; 300 g cream cheese; 2 eggs; 150 g sugar; 100 g semolina; 150 g breadcrumbs; 40 g vanilla pudding powder; 60 ml oil for frying; 10 g powdered sugar

Dessert - Zucchini and cream cheese fritters by Magdalena G. - Recipia

For the fritters to hold their shape, the grated zucchini needs to drain well before it goes into the batter for zucchini and cream cheese fritters. The cream cheese, semolina and breadcrumbs keep them soft in the middle, with golden, slightly crisp edges. I eat them warm, with applesauce. Prep: 20 minutes. Cook: 26 minutes. Rest: 25 minutes. Total time: 71 minutes. Servings: 6. Approximately 440 kcal and 11 g protein per serving.

Ingredients

300 g grated and drained zucchini
300 g cream cheese
2 eggs
150 g sugar
100 g semolina
150 g breadcrumbs
40 g vanilla pudding powder
60 ml oil for frying
10 g powdered sugar

Preparation

1. Peel the zucchini, grate it on the coarse side of a grater and leave it to drain in a sieve for 15 minutes. 2. Put the zucchini in a bowl. Add the cream cheese, eggs and sugar, then mix until smooth. 3. Mix the semolina with the breadcrumbs and vanilla pudding powder. Fold them into the bowl and leave the batter to rest for 10 minutes. 4. Heat the oil in a frying pan over medium heat for 2 minutes, until it shimmers slightly. 5. Spoon the batter into the pan, flattening each fritter slightly into a round shape. Fry in batches for about 3 minutes per side, until golden; frying takes about 24 minutes in total. Transfer them to a plate lined with paper towels. 6. Serve warm, dusted with powdered sugar, with applesauce.

Notes

They keep for up to 3 days in a container in the fridge; you can warm them in a pan for a few minutes before serving. Small zucchini have firmer flesh, and I remove the seeds from larger ones if they are already tough. If there is still a lot of liquid in the sieve after draining, gently press the flesh with the back of a spoon. I make the batter before setting the table, then fry the fritters close to serving time. The batter contains dairy, eggs and gluten, and I serve them with applesauce.