ZUCCHINI KEFTEDES

ZUCCHINI KEFTEDES

You'll need:
2 large zucchinis
1 onion, grated
1 garlic grove, crushed
small bunch of parsley, mint or dill finely chopped
4 tbs parmesan cheese
1 tsp sumac
grated zest of 1 lemon
2 eggs, beaten
3/4 cup flour
3-4 tbs olive oil
salt & black pepper

Grate the zucchinis coarsely and squeeze out excess moisture with your hands. Put into a bowl and mix in the garlic, onion, herbs cheese, sumac and lemon zest and stir in the beaten eggs.

Stir in the flour, gently, until there are no lumps and season with salt and pepper.

Heat the oil in a large pan (remember to add the oil on a cold pan!). When the pan is hot, add 4 heaped tablespoons of the batter on the pan. Make sure there’s enough room for them to spread out as they cook.

Cook for 2-3 minutes until golden brown and set underneath and flip on the other side. Remove with a slotted spoon and drain on paper towels.

Enjoy when warm!