Rinse and clean the zucchini and grate finely in a sieve. Season the grated zucchini well with salt and let it rest for at least 30 minutes so that it can soak in the water.
Grate the cheese. Peel and chop the onion. Rinse the parsley, pluck the leaves from the stems and chop them.
Squeeze the zucchini grates very well with your hands. 4.
4. in a baking bowl, mix the egg. Add the zucchini grates, cheese, onions and parsley, season with salt, season with pepper and mix everything together well. Mix in enough breadcrumbs to make a malleable dough, shape the dough into egg-sized balls and flatten them into patties. Dust the zucchini patties with flour. 5.
Heat the oil in a deep frying pan and fry the zucchini pancakes until crispy on both sides. Remove the pancakes, drain briefly on kitchen roll and bring to the table while still hot.
It goes very well with a yogurt sauce.
Preparation time: 40 min.
Wine recommendation: a spicy Moskatos from Limnos
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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