Zucchini fritters

Ingredients for 4 servings:

• 800 g zucchini, small
• 3 spring onions
• 1 bunch of dill
• 1 bunch of flat-leaf parsley
• 3 tbsp flour
• 2 tbsp cheese (Kasar or Emmental), grated
• Oil (sunflower oil)
• 3 eggs
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the zucchini, trimming off the stems and flower ends. Scrape off any damaged parts with a knife. Coarsely grate the zucchini and mix with salt to extract the juice for about 15 minutes. Trim and wash the spring onions and slice them into very thin rings. Wash the dill and parsley, shake them dry, and finely chop the leaves. Place the zucchini in a sieve and squeeze out all the liquid. Thoroughly mix the zucchini mixture with the spring onions, herbs, flour, grated cheese, and eggs. Season the mixture with salt. Heat 2-3 tablespoons of oil in a pan. Using a tablespoon, add the zucchini mixture in batches to the pan, flatten slightly, and fry over medium heat for 2-3 minutes on each side until golden brown. Drain the zucchini fritters on kitchen paper and keep warm. Fry all the fritters in this way and serve hot.