Zucchini fritters with Greek tomato sauce

Ingredients for 3 servings:

• 500 g zucchini, thin, grated
• 1 onion(s), diced
• 50 g hard cheese, grated
• ½ bunch parsley
• 3 sprigs of mint or dill
• 2 eggs
• 50 g flour
• salt and pepper
• Olive oil for frying
• 600 g tomatoes, peeled, pitted, diced
• 200 g onion(s), diced
• 5 tbsp ouzo
• 1 bay leaf
• some cinnamon powder
• salt and pepper
• 2 garlic cloves
• possibly basil

Instructions

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

also suitable as a starter

Mix the grated zucchini with 1/2 teaspoon of salt, let it steep in water for 10 minutes. Then place it in a sieve and squeeze out the excess water. Mix with the diced onion, cheese, finely chopped herbs, eggs, and flour. Season the mixture with salt and pepper. Heat the oil in a non-stick pan. In batches, add small fritters made from 1 heaped tablespoon of zucchini mixture each. Fry over medium heat for about 4 minutes until golden brown. Drain on kitchen paper. Serve warm or cold. Greek tomato sauce goes well with this, but it’s not necessary. Instead, briefly sauté the diced onion in oil. Add the diced tomatoes, ouzo, bay leaf, a pinch of cinnamon, salt, and pepper. Crush in the garlic cloves. Simmer the sauce over low heat for 15 minutes. Puree. Season again with cinnamon, salt, and pepper. If you like, you can add fresh basil to the sauce at the end. We always eat it with a pesto made from basil and parsley.