BEREIDING

Wash the zucchini and carrots, clean them and chop finely in the food processor. Transfer to a bowl, sprinkle with 1 teaspoon of salt, mix and let stand for about 10 minutes to drain any excess water from the vegetables.

Meanwhile, cut the spring onions in a larger bowl, add the chopped shallots and the crushed garlic cloves. Squeeze the zucchini with carrots well with your hands and put the vegetables in a bowl with onions. Add breadcrumbs, crumbled Feta cheese, eggs, dill, rosemary, and pepper. Literally add only a pinch of salt and mix everything well together. The mixture is a bit sticky but does not leek and is very easy to work with.

Preheat the oven to 400°F.

Using a tablespoon, take an amount of the batter, large as a ping pong ball. Form into a fritter in the palm and place on a baking sheet. Continue until the batter is completely used up. Place the fritters on your finger spaced apart.

Bake them for about 15-20 minutes, until golden. I turned them in the oven after 12 minutes, but it’s not necessary, if they are golden-red from above, they are ready.

For salsa, I mixed 2 Tbsp sour cream with 1 Tbsp honey mustard, 1 Tbsp Dijon mustard with seeds and gently seasoned with salt, pepper and fresh dill. If you don’t have honey mustard, mix 2 Tbsp spicy mustard with 1 Tbsp honey.

Enjoy your meal!

Fritters can also be frozen. After taking them out of the freezer, place them straight on a baking sheet and heat in an oven at 350°F for 10-15 minutes.