Greek Zucchini Dumplings
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g zucchini, reen
- 1 medium onion (s), brown
- 1 teaspoon, heaped salt
- 50 g breadcrumbs, white, coarse
- 50 g cheese (kefalotiri, alternatively aromatic Emmentaler), rated
- 2 egg (s), size M
- 0.5 ½ bunch celery leaves, fresh or frozen
- Pepper, white, freshly ground
- 1 pinch (s) nutmeg, grated
- 1 teaspoon sugar, white
- 1 liter oil for deep-frying
To garnish:
- Flowers and leaves
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cap both ends and grate the zucchini. Pluck the fresh celery leaves, wash, shake dry and chop finely. Cap the onion at both ends, cut in half lengthways, peel and work into small pieces. Salt together with the zucchini rasps and mix well. After 15 minutes, squeeze out the amniotic fluid with the help of a fresh tea towel.
- Beat the eggs and separate the yolks and whites. Add the egg yolks, breadcrumbs, cheese, celery leaves, pepper, nutmeg and sugar to the zucchini mixture and mix everything together. Beat the egg whites until stiff and fold into the batter. Season the dough with salt and pepper.
- Heat the frying oil in a deep fryer or in a wok to 180 ° C. Process the dough into dumplings with a tablespoon and a teaspoon, use the teaspoon to slide into the frying oil in portions and fry until golden brown on both sides.
- Degrease on kitchen paper and serve warm as a side dish.
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