Feta Zucchini Fritters with Yogurt Dip

Ingredients

• 750 g Zucchini
• Salt
• 0.5 lemon
• 3 Garlic cloves
• 10 g parsley (0.5 bunch)
• 10 g Dill (0.5 bunch)
• 300 g Yogurt (3.5% fat)
• Pepper
• 1 bunch spring onions
• 3 eggs
• 1 tbsp sweet paprika powder
• 250 g Feta
• 125 g Spelt whole grain flour
• 2 tbsp olive oil

Instructions

1. 1.

   Wash, clean and coarsely grate the zucchini. Place the grated zucchini in a sieve, sprinkle with 1 1/2 tsp salt, mix and let it sit for about 15 minutes, then squeeze out well.

2. 2.

   In the meantime, squeeze the juice of half a lemon, peel and finely chop the garlic. Wash, dry and finely chop the parsley and dill separately. For the yogurt dip, mix yogurt, lemon juice, garlic and 2 tbsp parsley. Season with salt and pepper.

3. 3.

   For the feta zucchini fritters, wash, clean and finely chop only the white part of the spring onions. Place the zucchini with spring onions, the remaining parsley, dill, eggs and paprika powder in a large bowl and mix well. Season with salt and pepper. Crumble the feta and gradually stir it in with the flour. Mix well.

4. 4.

   Heat the oil in a pan over medium heat. Carefully spoon the zucchini mixture into the hot oil, leaving enough space between them and fry for about 4 minutes on each side until golden brown, drain on kitchen paper and keep warm until serving.

5. 5.

   Arrange the zucchini pancakes on a platter and serve with the yogurt dip.