Zucchini and eggplant fritters

Step-by-step recipe

Step 1:

Peel the eggplant and grate it finely into a bowl.

Step 2:

Peel the zucchini and grate it into the same bowl.

Step 3:

Place the grated vegetables in a sieve, add salt and leave for half an hour to release excess juice.

Step 4:

Mash the feta cheese with a fork in a clean bowl and squeeze the garlic into it.

Step 5:

Finely chop the green onions and add to the feta.

Step 6:

Finely chop the dill and add to the cheese and onion.

Step 7:

Break the eggs into a separate bowl and beat with a fork.

Step 8:

Squeeze the eggplant and zucchini and add them to the cheese and herbs. Stir.

Step 9:

Sift flour into the egg mixture, whisk until smooth, add to the vegetables and cheese and mix.

Step 10:

Add salt, pepper and mix well.

Step 11:

Heat oil in a frying pan, spoon in pancakes and fry on both sides over medium heat until golden brown.

Step 12:

Place the finished pancakes on paper towels.

Cooking tips

The better you extract juice from the vegetables, the less flour you will need.

To make the pancakes lighter, cook them in a non-stick frying pan with a small amount of well-heated oil.