The classic Zucchini Fritter is a versatile recipe - whip this out for Breakfast, Lunch, or Dinner.

However, the Garlic, Chive & Curd Sauce is the star of the show. Use as a garlic sauce substitute in wraps, on salads, or on toast.

------------------

2-3 medium to large zucchini
1shallot, finely diced
2eggs, beaten
1/2cup almond flour or regular plain flour
1/4cup goat cheese, crumbled
salt and pepper, to taste
2tablespoons olive oil, for frying

1cup Woodside Goat Curd
2garlic cloves, minced
1tbsp chives, finely chopped
1/2tsp salt
1/4tsp pepper

PREP TIME: 30 mins COOK TIME: 10 mins TOTAL TIME: 50 mins

SERVINGS: 10 fritters

1. Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 10 minutes. The salt will work to draw the moisture out of the zucchini.
2. Squeeze out the liquid from the zucchini, then return to a clean bowl.
3. Add the shallot, eggs, goat cheese, flour, salt and pepper. Then stir to combine
4. Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten.
5. Cook the fritters 3-4 minutes on each side, or until they're lightly golden.
6. Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
7. Mix the sauce ingredients together in a bowl, stirring until creamy.
8. Serve the fritters with a dollop of the sauce, then enjoy!

To Store: Place cooled fritters in an airtight container and store for up to 5 days in the fridge. 

To Freeze: Use a freezer-safe bag or container and store for up to 2 months in the freezer. 

To Reheat: Make sure to thaw the fritters either overnight in the fridge or on the counter for about 30 minutes. Then simply reheat in the microwave. Or for a more-crisp texture, bake them in the oven at 180C for 10-15 minutes, until warmed through.

Want more cheese recipes delivered to your inbox? Join our mailing list! We promise we won’t spam you.