Summary

Ingredients

• 500 g zucchini, thin, rated
• 1 onion (s), diced
• 50 g cheese (hard cheese), rated
• 0.5 ½ bunch parsley
• 3 sprigs mint or dill
• 2 egg (s)
• 50 grams flour
• salt and pepper
• Olive oil for frying

For the sauce:

• 600 g tomato (s), peeled, pitted, diced
• 200 g onion (s), diced
• 5 tablespoon ouzo
• 1 bay leaf
• some cinnamon
• salt and pepper
• 2 cloves garlic)
• possibly basil

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Instructions

1. Mix the grated zucchini with 1/2 teaspoon salt, leave to steep for 10 minutes. Then put in a sieve and squeeze out well. Mix with onion cubes, cheese, chopped herbs, eggs and flour. Season the mixture with salt and pepper.
2. Heat the oil in a non-stick pan. Add small buffers of 1 heaped tablespoon of zucchini mixture in portions. Fry until golden brown over a medium heat for about 4 minutes. Drain on kitchen paper. Serve warm or cold.
3. The Greek tomato sauce goes perfectly with it. But it`s not a must. Briefly sweat the onion cubes in oil. Add the tomato cubes, the ouzo, 1 bay leaf, 1 pinch of cinnamon, salt and pepper. Squeeze the garlic cloves. Let the sauce simmer over a low heat for 15 minutes.
4. Puree. Season again with cinnamon, salt and pepper. If you like, you can add fresh basil to the sauce at the end. We always have a pesto made from basil and parsley with it.