Greek zucchini dumplings

Ingredients for 4 servings:

• 300 g zucchini, green
• 1 m.-large onion(s), brown
• 1 tsp, heaped salt
• 50 g breadcrumbs, white, coarse
• 50 g cheese (Kefalotiri, alternatively aromatic Emmental), grated
• 2 eggs, size M
• ½ bunch celery leaves, fresh or frozen
• n. B. Pepper, white, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp white sugar
• 1 liter of oil for frying
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A delicious side dish instead of pasta or boiled potatoes.

Wash the zucchini, trim both ends, and grate the zucchini. Pick off the fresh celery leaves, wash them, shake them dry, and chop them finely. Trim both ends of the onion, halve them lengthwise, peel them, and cut them into small pieces. Season with salt and mix well with the zucchini grated leaves. After 15 minutes, squeeze out the water using a clean tea towel. Crack the eggs and separate the yolks and egg whites. Add the egg yolks to the zucchini mixture along with the breadcrumbs, cheese, celery leaves, pepper, nutmeg, and sugar and mix everything together. Beat the egg whites until stiff peaks form and fold them into the batter. Season the batter with salt and pepper. Heat the frying oil in a deep fryer or wok to 180°C. Using a tablespoon and a teaspoon, shape the dough into dumplings. Drop portions into the oil using the teaspoon and fry until golden brown on both sides. Drain on kitchen paper and serve warm as a side dish.