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INGREDIENTS
- 1 large zucchini (approx. 300 g)
- 2 small yellow onions (2× approx. 50 g)
- 2 g fresh dill (you can also use dried dill)
- 1 handful fresh parsley
- 30 g fine oat flakes
- 2 medium-sized eggs
- 80 g Balkan cheese
- 3 tablespoons rapeseed or sunflower oil
- Salt
- Pepper
INSTRUCTIONS
- 1Finely grate the zucchini, place it in a sieve, salt it, and let it rest for 10–15 minutes so that the salt releases excess water. Meanwhile, peel and finely chop the onions, and finely chop the dill and parsley. Once the zucchini has released its excess water, squeeze it out.
- 2Place the squeezed zucchini, chopped onion, dill, and parsley into a large bowl, add the oat flakes, eggs, salt, and pepper, then crumble the Balkan cheese into the bowl and mix everything together.
- 3Now prepare a large non-stick pan and heat 1 tablespoon of oil in it. Then take a spoon and form fritters about 1 cm thick from the prepared zucchini mixture directly in the pan, and gently fry them for 4–5 minutes on each side over medium heat. Then remove the fritters from the pan, heat another tablespoon of oil in the pan, and prepare the next batch of fritters in the same way. Continue this way until all the zucchini mixture is used (for us, it was enough for 3 batches, and we used a total of 3 tablespoons of oil). Place the fried fritters, preferably on a plate lined with a paper towel, which will absorb excess fat from the fritters.
- 4Serve the finished fritters immediately.
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