Zucchini fritters with yogurt-horseradish dip

Ingredients for 4 servings:

• 800 g zucchini
• 2 carrots
• n. B. garlic
• 2 spring onions
• 200 g feta cheese
• Parsley
• nutmeg
• salt and pepper
• 2 eggs
• 1 small onion(s)
• 1 chili pepper(s)
• e.g. spelt flour
• 300 g yogurt, Greek
• 3 tsp horseradish (cream)
• 1 garlic clove(s), pressed
• salt and pepper
• Chopped herbs, e.g. dill and chives

Instructions

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

Grate the zucchini and squeeze it firmly in a cloth. Leave it in the cloth for 10 minutes and then squeeze it again. Grate the carrots. Peel and finely chop the garlic and onion. Finely chop the spring onion and chili pepper. Mix everything together, add the crumbled feta. Season and stir in a little flour. Whisk the eggs in a separate bowl and add them to the zucchini mixture. The mixture should look slightly lumpy and there shouldn’t be much liquid left so that the pancakes don’t fall apart when cooked. Simply fry a test pancake. If they fall apart when turned, stir in a little more flour (or finely rolled oats). Heat the oil in a pan and fry the pancakes on both sides. Mix together the ingredients for the dip and serve with the pancakes.