Ingredients:

2 zucchini

Salt

1 potato

2 eggs

1 carrot

A sprig of parsley

1 clove of garlic

Paprika

Black pepper

5 tbsp flour

120g cheese

Olive oil

For the Sauce:

2 tablespoons Greek yogurt

2 tablespoons mayonnaise

A handful of parsley

1 clove of garlic

Salt

Instructions:

Prepare the Vegetables:

Grate the zucchini and sprinkle with salt. Let it sit for 10 minutes, then squeeze out excess moisture.

Peel and grate the potato and carrot.

Mix the Batter:

In a large bowl, combine the grated zucchini, potato, and carrot.

Add finely chopped parsley and minced garlic.

Add eggs, flour, grated cheese, paprika, and black pepper to the vegetable mixture. Mix well until all ingredients are fully incorporated.

Cook the Fritters:

Heat olive oil in a frying pan over medium heat.

Shape the mixture into small patties or logs.

Fry the patties in batches, cooking each side until golden brown and crispy. This should take about 3-4 minutes per side.

Remove the fritters from the pan and drain on paper towels to remove excess oil.

Prepare the Sauce:

In a small bowl, combine Greek yogurt, mayonnaise, finely chopped parsley, minced garlic, and salt. Mix until well combined.

Serve:

Serve the zucchini and potato fritters hot with the yogurt-mayonnaise sauce on the side.