Zucchini Fritters and Tart with Apricots

2 people
40 minutes

Little School of Healthy Meals and Desserts – Episode 2

Ingredients

ZUCCHINI FRITTERS:

  • 300 g zucchini
  • 100 g whole wheat flour
  • 1/2 tsp baking powder
  • 50 g Zdenka Sport fat-free fresh cheese
  • 1 egg
  • 1 tsp seasoned salt
  • Sesame seeds

 

CROSTATA:

For the shortcrust pastry:

  • 200 g flour
  • 60 g powdered sugar
  • 80 g butter
  • 1 egg

For the filling:

  • 300 g Zdenka cottage cheese
  • 1 egg
  • 20 g brown sugar
  • 150 g apricots soaked in liqueur
  • 1 tsp ground almonds

ZUCCHINI FRITTERS:

  • Grate the zucchini and set aside for a few minutes to allow the moisture to release. Then squeeze out the excess liquid thoroughly.
  • In a large bowl, combine the zucchini with whole wheat flour and baking powder. Add Zdenka Sport fresh cheese, egg, and seasoned salt. Mix everything well with a wooden spoon until you get a unified batter.
  • Shape small fritters onto a baking sheet lined with parchment paper. Lightly brush each fritter with coconut oil and sprinkle with sesame seeds for extra crunch.
  • Bake in a preheated oven at 200 °C (392 °F) for about 20 minutes, or until golden brown and crispy.

 

CROSTATA:

  • Knead the shortcrust dough from the listed ingredients and chill it in the fridge for about 15 minutes. Then roll it out, line a tart pan, and pre-bake at 180 °C (356 °F) until lightly golden (about 10 minutes).
  • In a bowl, beat the egg with brown sugar, then mix in the Zdenka cottage cheese until smooth and creamy.
  • Spread the filling over the pre-baked crust. Arrange the apricots soaked in Teranino on top. Return the crostata to the oven and bake for another 10–15 minutes at 180 °C, until the filling is set.
  • Tip: For extra aroma, you can briefly simmer the apricots in the liqueur before layering them on top of the filling.

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