Cottage Cheese, Carrot, Zucchini and Basil Fritters

Chock full of creamy goodness and fresh, healthy vegies and to give you a satisfying and filling ‘crunch’.




In a bowl combine the cottage cheese, eggs, basil and flour. Stir well then add the zucchini and carrot, season with salt and pepper and stir again to combine.


Place a large frying pan over medium heat.  Add 1 tablespoon olive oil then using ¼ cup measure to make 4 fritters. Cook for about 3 minutes until the fritter feels firm enough to turn over with an egg slide and is golden. Cook the other side for 3 minutes.


Remove to a side plate and heat remaining oil then cook 4 more fritters.


Serve two fritters per person topped with extra cottage cheese, baby basil leaves and a drizzle of olive oil.


250g Brancourts cottage cheese (Classic, Lactose free, Protein +)

2 free – range eggs, lightly beaten

2 tablespoons shredded basil leaves

1/3 cup plain flour

1 zucchini (about 130g), coarsely grated

1 carrot, (about 180g) peeled & coarsely grated

1/2 teaspoon flaked salt

Cracked black pepper

2 tablespoons olive oil

To serve

Extra cottage cheese

Whole baby basil leaves

Extra virgin olive oil