Zucchini Pancakes with Yogurt Sauce

Ingredients

• 750 g Zucchini
• 1 bunch spring onions
• 2 tbsp dill sprigs (finely chopped)
• 2 tbsp parsley (finely chopped)
• 3 eggs
• 1 tbsp paprika powder (sweet)
• 250 g sheep cheese (crumbled)
• 125 g flour
• olive oil (for frying)
• Salt
• Pepper (freshly ground)
• 300 g yogurt
• 2 tbsp lemon juice
• 2 Garlic cloves
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, peel, and coarsely grate the zucchini; place in a sieve, sprinkle with 1½ tsp salt, mix, and let sit for about 15 minutes before squeezing out excess moisture.

2. 2.

   Wash and trim the spring onions, finely chopping only the white parts.

3. 3.

   Combine the grated zucchini with the chopped onions, dill, parsley, eggs, and paprika in a large bowl; season with salt and pepper. Gradually fold in the crumbled cheese and flour until well mixed.

4. 4.

   Heat oil in a pan over medium heat. Spoon the zucchini mixture into the hot oil, leaving space between each pancake, and fry until golden brown on both sides. Drain on paper towels and keep warm until serving.

5. 5.

   For the yogurt sauce whisk together the yogurt, lemon juice, pressed garlic, salt, and pepper.

6. 6.

   Serve the zucchini pancakes with the yogurt-garlic sauce.