Zucchini fritters

Ingredients for 4 servings:

• 800 g zucchini, preferably small
• Salt
• 3 spring onions
• 1 bunch of dill
• ½ bunch parsley, flat
• 2 large eggs
• 3 tbsp flour
• Pepper, freshly ground
• ⅛ ml oil (sunflower oil) for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Mücver

Wash the zucchini, trim off the stems and flower ends, and remove any damaged parts. Grate the zucchini using a coarse grater. Sprinkle 1 teaspoon of salt over the zucchini and let the vegetables draw water for about 10 minutes. Place the zucchini mixture in a fine sieve and press well. Peel the onions and cut into fine rings. Wash, dry, shake, and finely chop the herbs. Place them in a bowl with the zucchini and spring onions. Add the eggs, flour, a little pepper, and a little more salt to taste, and mix well. Pour enough sunflower oil into a pan to thinly coat the bottom. Heat the oil. Add 1 heaped tablespoon of vegetable batter to the oil and form into flat patties 6-8 cm in diameter. Fry 4 patties each until golden brown on both sides. Place the patties on kitchen paper to remove any excess fat. Serve warm or cold.