• Jarlsberg® •
• JARLSBERG® ZUCCHINI FRITTERS WITH ROASTED GARLIC CREAM •
• Ingredients •
You will need
- GARLIC GREAM
- 1 head garlic
- 2 tbsp. olive oil, divided
- 2 cups sour cream
- salt and freshly ground pepper
- 3 cups grated zucchini
- 2 large eggs
- 1 small leek, trimmed and thinly sliced
- 2 cups self-rising flour
- 2 cups Jarlsberg®, grated & divided
- 1 tsp. salt
- 1 tsp. fresh pepper
- 2 tbsp. olive oil
Makes 6 fritters
The warm, mellow flavor of Jarlsberg® is perfectly suited to fresh garden vegetables – its mild earthiness really helps sun-ripened flavors shine.
FOR THE GARLIC CREAM
Preheat oven to 400°F. Cut the top off the head of garlic and wrap it in aluminum foil, leaving the top exposed. Drizzle 1 tbsp of olive oil into the garlic, and cover the top with foil. Place on a small baking dish and bake for 30 minutes, until soft and caramelized. Allow to cool. Turn oven down to 250°F.
Peel the garlic and place the cloves in a bowl. MIx in the sour cream, remaining 1 tbsp of olive oil and season with salt and pepper to taste.
FOR THE FRITTERS
Place grated zucchini in a clean kitchen towel and wring out to remove as much moisture as possible. In a large bowl, lightly beat the eggs. Add the zucchini, leeks, flour, 1 cup of Jarlsberg®, salt and pepper. Mix well.
In a large frying pan, heat the olive oil over medium heat. Scoop heaping tablespoons of batter into the pan and press them lightly to form rounds about 3-4 inches in diameter. Cook the fritters for 3-4 minutes, then flip them and cook for an additional 2 minutes, until golden brown and cooked through. Drain the cooked fritters on paper towels, sprinkle them with the remaining cup of Jarlsberg®, then transfer them to the oven to keep warm.
When ready to serve, pile 3-4 fritters on a plate with a dollop of garlic cream. Can also be made bite-size for appetizers.