Mama Elly's zucchini fritters – or Swabian zucchini fritters

Ingredients for 6 servings:

• 1 kg zucchini
• 2 onions
• ½ bunch parsley
• 4 eggs
• 200 g flour
• 200 g breadcrumbs, more if needed
• 150 g cheese, grated, preferably Emmental
• Sunflower oil

Instructions

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

vegetarian, simple

Grate the zucchini finely (you can use larger zucchini for this recipe if you let them drain a little in a sieve). Dice the onion and finely chop the parsley. Mix everything well with the flour, breadcrumbs, cheese, salt, and pepper (best done by hand) and season to taste. If the batter is too runny, you can add a little more breadcrumbs; otherwise, the egg will make the cakes firm. Shape the mixture into cakes and fry them on both sides in hot sunflower oil like potato pancakes. This is how my mother makes them. The recipe is very simple and a great way to deal with the summer glut of zucchini.