Cukkinifasírt

Ingredients

• 2Zucchinicoarsely grate, salt, squeeze dry
• 2Eggas binder
• 1onionfinely chopped or grated
• 2 clovesgarliccrushed
• 2 tbspparsleyfinely chopped
• 2¾ ozbreadcrumbsto bind the mixture, amount depending on moisture
• 2½ ozGrated cheesemixed into the batter
• 1 tspPaprika powderfor seasoning
• saltfor drawing water from the zucchini and for seasoning
• black pepperfreshly ground
• oilfor frying, or for brushing before baking
• 4¼ ozRolled oatsinstead of breadcrumbs as binder, let the mixture rest 10 minutes (optional)
• 1carrotgrated (optional)
• 1¾ ozCornmealextra binding, plain flour works too (optional)
• 4⅔ ozPankofor coating before deep-frying (optional)
• 1 tspCuminground (optional)
• 1 tspThymedried (optional)
• 7 ozGreek yogurtfor the dip (optional)
• 1 tbspLemon juicefor the dip (optional)
• 1 tbspDillchopped, for the dip; parsley works too (optional)

Method

1. Coarsely grate the zucchini, salt it in a bowl and let it sit for 10 to 15 minutes so the water draws out.
2. Squeeze the grated zucchini hard in batches — the drier it is, the better the fritters hold together — and put it into a clean bowl.
3. Finely chop or grate the onion, crush the garlic, chop the parsley finely and add everything to the zucchini.
4. Mix in the eggs, grated cheese and breadcrumbs (or rolled oats), season with paprika powder, salt and pepper, and stir thoroughly until you have a mixture you can shape.
5. Let the mixture rest briefly — with oats, give it about 10 minutes to swell — and work in a little more binder if it still seems too wet.
6. With damp hands, form small fritters and fry them in hot oil over medium heat until golden brown on both sides.
7. Drain the finished fritters on kitchen paper and keep them warm while you fry the rest.
8. For the dip, stir the Greek yogurt together with crushed garlic, lemon juice and chopped dill, season to taste and chill until serving. Bring the fritters to the table warm with the dip or a salad.

Tips and variations

For a lighter version, set the fritters on baking paper, brush them thinly with oil and bake at around 190 °C for 25 to 30 minutes, turning them once halfway through. For a really crisp crust, roll them in panko before deep-frying. Rolled oats work instead of breadcrumbs as a binder (let the mixture swell first), and a little cornmeal or plain flour helps if it stays too soft. A grated carrot in the mixture is lovely too, seasoned with ground cumin and dried thyme. Serve with the cold yogurt-garlic dip — or, in true Hungarian style, spooned on top of a főzelék.