Baked Curd Cheese and Dill Mucver
Quick answer
This recipe brings a light flavor to your breakfast table with the harmony of curd cheese and fresh dill. Baked in the oven, it offers a lower-fat alternative.
- Total time
- 40 dk
- Servings
- 4
- Calories (est.)
- ~210 kcal
- Difficulty
- kolay
baked mucver · curd cheese breakfast · dill recipes
40 dk · 4 servings · 210 kcal
Ingredients
- 2 medium zucchinis, peeled
- 1 cup fresh curd cheese
- 3 eggs
- Half a bunch of finely chopped dill
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- Half a teaspoon black pepper
- 2 tablespoons olive oil
Method
- Grate the zucchinis and squeeze out excess water thoroughly with your hands.
- Whisk the eggs in a deep bowl, then add curd cheese, olive oil, salt, black pepper, and dill, mixing well.
- Add the squeezed zucchinis into the liquid mixture.
- Add the flour and baking powder, mixing gently until a homogenous batter is formed.
- Distribute the mixture onto a greased baking sheet or muffin tins using a spoon.
- Bake in a preheated oven at 180 degrees Celsius (350F) for about 25 minutes until golden brown.
Squeezing the water out of the zucchinis prevents sogginess and ensures a better texture.
FAQ
What happens if you don't squeeze the zucchinis?
The zucchinis release too much water during baking, causing the fritters to remain soggy.
Can I use another cheese instead of curd cheese?
Yes, crumbled feta or cottage cheese will give a similar great result.
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