Fritters of cauliflower and zucchini

Moreover, I have small  cauliflower,

and three small zucchini,

and a piece of cheese, in my case Russian, 200 grams (you had to put one and a half times more, but I just was not in stock),

and  the Cup semolina (or flour that you'll find at home),

100 grams of sour cream (although the recipe was thick kefir the same volume),

and full heaped teaspoon of salt (do not get carried away, the cheese itself is too salty),

I have just in my kitchen. So, I did not have to flee to the nearest store . So, without wasting time, I immediately started cooking.
Zucchini wash, and directly with the skin on, RUB on a coarse grater.

grate our cheese,

and cauliflower finely grind in a blender.

All these ingredients including semolina, sour cream and salt, knead, and 15 minutes set aside. Let the vegetable juice, semolina will absorb, and the mixture itself will be much more uniform taste and consistency.

Again mix well. 190 degrees heat the oven, and in the meantime put the parchment paper for baking pan,

and on 25 ... 35 minutes (or more precisely – see for yourself) bake them on the top shelf.
But I still have about half the zucchini fritters and cauliflower. So I decided not to wait, and the rest to fry. So we add two eggs, stir well once again,

and on a preheated pan with vegetable oil. On medium heat fry on one side three ... five minutes

then turn over and cook another four minutes. Repeatable.

I first managed to fry fritters of cauliflower and zucchini first in the pan (though there were three parties),

and then those that are prepared in the oven.

Although the taste and consistency, they are little from each other was different variant from the oven much dietine. But which one you prefer it is up to you.

So, Bon appétit.