Zucchini and Cottage Cheese Fritters with Dill Sour Cream | Crispy Summer Favorite

Grate the zucchini on a coarse grater, season with a pinch of salt, and let it sit for 10 minutes. Then thoroughly squeeze out the excess moisture.

In a bowl, mix together the squeezed zucchini, cottage cheese, eggs, plain wheat flour, and crushed garlic. Season with salt and ground black pepper.

Heat the sunflower oil in a frying pan. Shape tablespoonfuls of the mixture into fritters and fry over medium heat until golden brown on both sides (about 3-4 minutes per side). Transfer to paper towels to drain excess oil.