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• Jarlsberg® •

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• 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
  • FRITTERS
  • 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

Summer Indulgence

The warm, mellow flavor of Jarlsberg® is perfectly suited to fresh garden vegetables – its mild earthiness really helps sun-ripened flavors shine.

To Prepare

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.