Travelamigos Greek zucchini fritters with cheese

Ingredients for 3 servings:

• 1 medium-sized zucchini (approx. 600 g)
• 1 tsp, heaped salt
• 1 m.-sized onion(s)
• 1 cup flour (approx. 100 g)
• 1 cup breadcrumbs (approx. 100 g)
• 75 g Parmesan, grated or feta cheese, very finely diced
• 1 tbsp mixed herbs for Greek salad (oregano, basil, thyme, mint, parsley)
• 2 garlic cloves, maybe only 1
• 2 eggs
• Pepper from the mill
• ½ lemon(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

very easy to prepare and very tasty!

Wash the zucchini and coarsely grate it into a sealable bowl. Season well with salt and shake well with the lid on to distribute the salt. Let it sit in the refrigerator for 45 minutes; longer is fine. Place the zucchini in a sieve lined with a linen cloth, drain, and squeeze well until almost no liquid runs out. Finely dice the onion and lightly fry in olive oil until it starts to brown. Mix the zucchini with the onion and the remaining ingredients (except the lemon) to form a tough, sticky dough. If necessary, add a little more flour and breadcrumbs in equal parts. If you don’t have Greek salad herb mix, you can alternatively add the above herbs individually in more or less equal parts. Please use the parsley sparingly; use more mint if necessary! Shape the dough into dumplings using 2 tablespoons and fry in plenty of olive oil for about 3 minutes on each side until golden brown, pressing down lightly. Before eating, drain on kitchen paper and drizzle with lemon juice. Serve with tzatziki or herb curd cheese, fresh flatbread or baguette, and a fresh salad. The patties are also suitable for freezing, as long as you don’t overcook them. Simply place them in the oven from frozen and bake at 180°C (fan oven) for about 10 minutes.