Zucchini fritters

Ingredients for 4 servings:

• 300 g zucchini, small, firm
• 1 m.-sized onion(s)
• 6 tbsp, heaped breadcrumbs
• 2 eggs
• 1 sprig(s) mint
• 100 g Emmental cheese, grated
• ½ bunch parsley
• salt and pepper
• ½ liter sunflower oil

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

Kolokithakia keftedes

Finely grate the washed zucchini, preferably small (they are more aromatic). Mix with 1 teaspoon of salt and let stand for at least 10 minutes, preferably 30 minutes. Drain the zucchini in a sieve and gently squeeze the excess liquid. In a bowl, combine the zucchini, chopped onion, breadcrumbs, eggs, and Emmental cheese and knead into a dough. Add the herbs and season with salt and pepper. Tip: If you like it extra fluffy, separate the eggs and then fold in the beaten egg whites at the end. Heat the oil in a pan until bubbles rise from a wooden spoon. Using two teaspoons, form small doughnuts and fry until golden brown. Remove some of the fat from the dough and serve hot. You can eat them simply as a starter or with tzatziki and potatoes as a main course.