Zucchini fritters with tzatziki, low carb

Ingredients for 2 servings:

• 350 g zucchini, up to 400 g
• 3 spring onions
• 50 g hazelnuts, ground
• 2 tbsp chickpea flour or whole wheat flour
• 50 g cheese, grated
• 2 eggs
• salt and pepper
• 2 tbsp olive oil
• 100 g cucumber(s)
• 1 garlic clove(s)
• 400 g Greek yogurt
• 1 tbsp olive oil
• 10 g dill, fresh or frozen
• 1 dashes balsamic vinegar, lighter
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian and gluten-free

Since tzatziki always needs a little time to simmer, we’ll start with that. It’s better to do it a few hours earlier. Wash or peel the cucumber, coarsely grate it, and sprinkle with plenty of salt. The salt draws out the water from the cucumber. Set the cucumber aside. Mince the garlic and add it to the Greek yogurt. Add the olive oil, vinegar, and dill to the yogurt. For the zucchini fritters, wash and coarsely grate the zucchini. Peel the spring onions and slice them into very thin rings. Mix everything with the hazelnuts, flour, eggs, and grated cheese, and season with salt and pepper. Heat the olive oil in a large pan and add a heaped tablespoon of the zucchini mixture to each fritter, pressing it flat. Fry the fritters over medium heat for about 4 minutes on each side until golden brown, then drain on kitchen paper. Now back to the tzatziki. Discard any water released by the cucumber and squeeze the cucumber dry a little. Then add the cucumber to the Greek yogurt and mix everything together. Season the tzatziki with pepper. Additional salt is usually not necessary, as the cucumbers have absorbed enough salt.