Zucchini and Cheese Fritters

How to prepare zucchini and cheese fritters

1. Grate the zucchini (unpeeled) on the coarse side of the grater. Grate the carrot on the fine side. Put them together in a strainer placed over a bowl. Sprinkle with salt and let sit for 10 minutes.
2. Squeeze the vegetables well in your fist (or in cheesecloth if making larger portions) to extract as much water as possible. I squeezed them twice, because the better they're drained, the less flour you'll need.
3. Put the vegetables in a bowl. Add the cheese grated on the fine side of the grater, green onion sliced into thin rounds, finely chopped parsley and dill, egg beaten with yogurt, a generous dose of freshly ground black pepper and a little more salt. Mix well.
4. Add the flour mixed with baking powder and stir. Start with just 20 g of flour and try to form balls from the dough. If they form easily without sticking too much to your hand, it's fine, you don't need more flour.
6. Form 8 balls from the dough and flatten them slightly in your palm to get little patties. Don't make them too thin, as they will dry out when frying.
7. Heat a pan with very little oil (a bit more than for crepes). Place the patties in the pan and fry for about 1.5-2 minutes per side (just until they get a nice golden color).
8. They're good warm or at room temperature. Serve with Greek yogurt, yogurt with mint, or garlic yogurt.

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