These fritters are the kind of dish that sneak up on you—humble ingredients, simple technique, and then BAM: flavor explosion. The zucchini brings a subtle sweetness and moisture, the potatoes add heartiness, the carrot gives a gentle earthiness, and Suluguni cheese? That tangy, melty richness is what makes these fritters irresistible. Crispy on the outside, tender and cheesy inside, they’re perfect for breakfast, lunch, dinner, or midnight fridge raids. Whether you serve them with sour cream, yogurt dip, or just eat them straight from the pan, they’ll disappear faster than you can say “just one more.”
🧺 Ingredients:
- 1 medium zucchini, grated
- 2 medium potatoes, peeled and grated
- 1 medium carrot, peeled and grated
- 100 g Suluguni cheese, grated
- 1 clove garlic, minced (optional but recommended)
- 1–2 tablespoons semolina or flour (for binding)
- 2 eggs
- A handful of fresh chives or green onions, finely chopped
- Salt, to taste
- Black pepper, to taste
- Vegetable oil for frying
🔪 Instructions:
1. Prep the vegetables:
Start by grating the zucchini, potatoes, and carrot into a large mixing bowl. Sprinkle a pinch of salt over the zucchini and let it sit for 10 minutes—this helps draw out excess moisture. Then, using a clean kitchen towel or cheesecloth, squeeze out as much liquid as you can. This step is crucial for crispy fritters.
2. Mix the magic:
Add the grated potatoes and carrot to the drained zucchini. Toss in the Suluguni cheese, minced garlic, and chopped chives. Crack in the eggs and season with salt and black pepper. If the mixture feels too wet, add semolina or flour to help bind it together. Stir until everything is well combined.
3. Shape and fry:
Heat a generous amount of vegetable oil in a skillet over medium heat. Scoop spoonfuls of the mixture and gently flatten them into fritters. Fry each side for 3–4 minutes until golden brown and crispy. Don’t overcrowd the pan—give each fritter space to shine.
4. Drain and serve:
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with sour cream, garlic yogurt sauce, or even a spicy chutney.
💡 Tips & Variations:
- Make it gluten-free: Swap semolina for chickpea flour or gluten-free breadcrumbs.
- Add herbs: Dill, parsley, or mint can add a fresh twist.
- Spice it up: A pinch of chili flakes or smoked paprika gives a nice kick.
- Bake instead of fry: For a lighter version, bake the fritters at 200°C (400°F) for 20–25 minutes, flipping halfway through.
🫶 Why You’ll Love It:
Because it’s not just a recipe—it’s a memory. It’s the kind of dish that makes you feel cared for, like someone tucked love into every shred of zucchini. It’s comfort food with a conscience: healthy, hearty, and deeply satisfying. And if you’re worried about eating the whole batch… maybe just double it and share with someone who’ll appreciate it as much as you do.
If you want, I can help you write a post or caption that captures the story behind it—your neighbor’s magic, your delicious downfall, and the joy of rediscovering it. Let’s make this recipe a tribute worth sharing.