Zucchini fritters

Ingredients for 4 servings:

• 3 m.-large zucchini
• 1 m.-sized onion(s)
• 3 eggs
• some flour
• salt and pepper
• Paprika powder
• Parsley, fresh
• n. B. Dill
• e.g. mint

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Grate the zucchini and finely dice the onions. Mix the zucchini, onions, and eggs together and season with the spices and fresh herbs. Gradually stir in a little flour until the mixture is no longer too runny. Heat oil in a pan and fry small pancakes over medium heat. The pancakes should be nicely browned and not too thick, otherwise they will still be raw in the middle. Tips: Feel free to add a little more salt. If the batter in the bowl becomes too runny, I simply stir in a little more flour. Frozen herbs are also a good option. They can be eaten hot or cold. They go well with a dollop of herb curd or sour cream and a delicious tomato salad. In Turkish cuisine, they are also often eaten cold as a “meze” (appetizer).