Vegetic zucchini fritters with Västerbottensost. Serve with yogurt sauce and a tomato salad.
3 green zucchini
1 small clove of garlic
1 shallot
2 dl Västerbottensost®, grated
1 cup durum wheat flour
1 tsp baking powder
2 eggs
1⁄2 dl parsley, chopped
Salt & Black Pepper
6 tomatoes, preferably different colors / varieties
1 red onion
100 g Västerbottensost®, crumbled
1 pot of mint
3 tablespoons olive oil
Salt & Black Pepper
2 1⁄2 dl cooking yoghurt
1 tbsp liquid honey
1 pinch of salt
Zucchini fritters with Västerbotten cheese®, tomato salad and yogurt sauce
Fritters: Grate zucchini coarsely.
Finely chop the onion and garlic, mix with the grated zucchini.
Stir in Västerbotten cheese, flour and baking powder.
Add parsley, salt and black pepper, mix thoroughly.
Heat oil in a frying pan and let it get hot, click out the zucchini batter, shape into pucks with a frying spade and fry about 4–6 minutes on each side.
Tomato salad: Slice the tomatoes and red onion and sprinkle with crumbled Västerbot- tensost.
Top with fresh mint, olive oil, salt and pepper.
Yogurt sauce: Mix together all the ingredients for the sauce and refrigerate to serve.
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