Zucchini cakes with yogurt dip

Ingredients for 4 servings:

• 500 g zucchini
• 100 g onion(s)
• 1 tbsp olive oil
• 100 g feta cheese or other soft white cheese
• 100 g flour
• 4 m.-sized eggs
• 1 tbsp dill
• 1 tsp salt
• ½ tsp black pepper
• Oil for frying
• 2 cups of yogurt
• 1 clove(s) garlic
• some salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Mücver

For the dip, mix the yogurt with salt and crushed garlic in a small bowl. Wash the zucchini, peel the onions and grate both not too finely. Place them in a sieve or cheesecloth and press down firmly to extract the liquid. Heat 1 tablespoon of olive oil and fry the vegetables for about 1 minute, stirring constantly. Let cool slightly in a bowl. Mix the cheese, flour and eggs with the vegetables. Add the dill, salt and pepper and mix everything thoroughly. Heat plenty of oil in a pan. Drop the mixture in spoonfuls at a time and fry for about 2 minutes on each side until the cakes are golden brown. Drain on kitchen paper. Delicious cold at a picnic or buffet, or warm with or without rice as a light main course.