Zucchini puffer with feta cream

Preparation

First, crumble 150-200g of feta and blend it with some water until creamy. Season the cream with black pepper, chili flakes, lemon zest, and olive oil. Transfer the feta cream into a small bowl and refrigerate.

Mix the flour with 200ml of water, eggs, chili flakes, 1/2 tsp of salt, and some pepper using a whisk until smooth. Wash the zucchinis and coarsely grate them using a kitchen grater. Lightly salt and let stand for 5 minutes. Squeeze out the shreds well and discard the liquid. Wash the dill, shake dry, and pluck the tips. Then finely chop the dill and fold it into the batter with the zucchini shreds.

In a large non-stick pan, fry the fritters in batches (about 1 tablespoon each) in hot oil until golden brown, about 2-3 minutes each side. Drain the fritters on kitchen paper. Serve the zucchini fritters on plates accompanied by the delicious feta cream.

Enjoy cooking and bon appétit!

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