Greek-style zucchini fritters

Ingredients for 4 servings:

• 2 zucchinis
• 2 carrots
• 100 g feta cheese
• 3 eggs
• 80 g wholemeal spelt flour
• n. B. Sea salt and pepper, black
• Olive oil for frying
• 500 ml yogurt, firm
• n. B. herbs, frozen
• 1 clove(s) garlic
• ½ lemon(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian vegetable fritters with feta

Wash, trim, and coarsely grate the zucchini and carrots. Place the zucchini in a clean kitchen towel and thoroughly squeeze out the juice. Place the zucchini and carrots in a bowl. Crumble the feta and stir it in. Whisk the eggs and flour in a separate bowl; there should be no lumps. Mix the flour and egg mixture with the vegetables. Season with sea salt and pepper. The mixture should be used immediately, otherwise it will be too runny. If you want to prepare the dish in advance, add the flour and egg mixture just before frying. Heat olive oil in a pan and fry the cakes one by one until golden brown. I always make a quick dip for this. Whisk in the set yogurt. It’s best to mince the garlic with a press and add it to the yogurt. Add the juice of half a lemon. Add the frozen herbs and season the dip with sea salt and pepper.