Zucchini fritters

Ingredients for 4 servings:

• 300 g zucchini, firm, young
• Salt
• 1 m.-large onion(s), white
• 4 slice(s) rusk, alternatively breadcrumbs
• 50 g cheese, grated Kefalotiri, alternatively Emmental
• 2 m.-sized eggs
• ½ bunch flat-leaf parsley
• 1 sprig(s) mint, fresh, or 0.5 tsp dried
• Pepper, freshly ground
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Kolokíthákia keftedes

Wash the zucchini, trimming off the stems and flower ends. Grate the zucchini on a fine grater, sprinkle with 1 teaspoon of salt, mix, and let stand for about 10 minutes, then drain in a sieve. Meanwhile, peel the onion, finely grate it, and squeeze the excess water into the sieve with the zucchini, then mix it in a bowl. Cut off the dark crust from the rusk, then bread the lighter part in a food processor or with a rolling pin in a plastic bag and add it to the zucchini with the grated cheese. Separate the egg yolks and egg whites. Wash the herbs and spin dry, finely chop, and add to the zucchini along with the egg yolks. Season the batter with salt and pepper. Whisk the egg whites until stiff peaks form and fold into the batter. Heat the oil in a deep fryer or high-sided frying pan until very hot. It’s hot enough when a wooden skewer is inserted into it and bubbles rise. Be careful, there’s a danger of splashing! Scoop out doughnuts with a teaspoon and carefully lower them into the hot oil with a second spoon. Fry until golden brown, then drain well on kitchen paper. Serve hot with tzatziki.