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Zucchini cookies with yogurt sauce

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Ingredients for 4 servings:

  • 500 g zucchini
  • Salt
  • 4 tbsp flour
  • 2 eggs
  • Parsley, mint, dill, finely chopped
  • Oil (sunflower oil), for frying
  • 1 cup of yogurt
  • 2 tbsp mint, freshly chopped
  • 2 tsp cumin, ground
  • Garlic, as desired
  • Salt
  • Cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the zucchini and grate it medium-finely. Season with salt and let it rest for 20 minutes. Squeeze the zucchini, mix with flour, eggs, and chopped herbs. Add salt if desired. Fry small cakes in oil and serve warm with yogurt sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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