Zucchini Fritters

Ingredients:

- 800 g zucchini
- 300 g flour
- 2 eggs
- 2–3 spring onions
- 1 small clove garlic
- salt
- a pinch of freshly ground pepper
- grape seed oil for frying

Grate the zucchini and mix it with finely chopped spring onions (including the green parts), then salt it. After 5–10 minutes, squeeze out the excess water and mix it with the remaining ingredients, including the crushed garlic. Heat 3–4 tablespoons of grape seed oil in a pan — it adds an extra layer of flavor to the fritters. Flatten a heaping tablespoon of batter in the pan. The oil will only touch one side, so after about half a minute (when the edges start to brown underneath), flip the fritter.

Serve with sour cream flavored with thyme and pepper, or with dill sour cream and sheep’s cheese.

Extra tip for meat lovers: toss some small pieces of bacon next to the fritters while they cook. Once crisped, press the bacon pieces gently into the raw tops of the fritters, then flip so that side cooks through as well.