Summary

Ingredients

• 300 g zucchini, firm, youn
• salt
• 1 medium onion (s), white
• 4 slices rusks, alternatively breadcrumbs
• 50 g cheese, rated kefalotiri, alternatively Emmentaler
• 2 medium egg (s)
• 0.5 ½ bunch parsley, smooth
• 1 sprig mint, fresh or 0.5 teaspoon dried
• Pepper, freshly ground
• Oil, for deep-frying

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Instructions

1. Wash the zucchini, cut off the stems and flowers. Grate the zucchini on a fine kitchen grater, sprinkle with 1 teaspoon salt, mix and let stand for about 10 minutes, then drain in a sieve.
2. In the meantime, peel the onion, grate it finely and squeeze it out in a sieve with the zucchini, then mix in a bowl.
3. Cut off the dark crust from the rusks, process the light part into breadcrumbs in a plastic bag in a lightning bolt chopper or with a pasta roll and add to the zucchini with the grated cheese.
4. Separate egg yolks and whites. Wash off the herbs and spin dry, chop finely, add to the zucchini with the egg yolk. Season the dough with salt and pepper.
5. Beat the egg whites until stiff and fold into the batter.
6. Let the oil get very hot in a deep fryer or pan with a high rim. It is hot enough when bubbles rise from a wooden stick held in it. Caution: danger of splashing! Cut off the cams with a teaspoon and carefully push them into the hot fat with a second spoon. Bake the donuts until golden brown, then degrease well on kitchen paper.
7. Serve the donuts hot with tzatziki.