Zucchini fritters

Zucchini is one of my favorite veggies. I love it for its fresh taste and for its health benefits too. It's a gift from the garden and I love to incorporate it into my diet. Here, zucchini mixed with onion and cheese is transformed into some heavenly fritters. I really like the combo of zucchini, summer herbs and cheese. The key is to get as much water out of the zucchinis as possible so they fry up with a good crisp crust. Zucchini fritters are incredibly easy to make and great to eat with fresh sliced cucumbers, some lemon wedges or tzaziki. In this recipe, I used kashkaval cheese, but you can substitute it with feta cheese or even Parmesan.

Ingredients:
3 to 4 medium sized zucchini
2 eggs
2 tbsp bread crumbs
3.5 oz (100 g) grated kashkaval cheese (you can use crumbled feta cheese also)
1 grated onion
2 tbsp dill, chopped
2 tbsp parsley, chopped
2 tbsp coriander, chopped
salt and pepper to taste

Grate the zucchini coarsely and put into a colander. Sprinkle lightly with salt and toss, then leave for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can and pat dry with kitchen paper.
In a bowl, combine all ingredients.
Form zucchini patties with your hands.
Heat some oil in a large skillet, and brown them on both sides.

Beignets de courgettes

Ingrédients:
3 à 4 courgettes de taille moyenne
2 œufs
2 càs de chapelure
100 g de fromage kashkaval, râpé (ou de feta, émiétté)
1 oignon, râpé 
2 càs de ciboulette, hachée
2 càs de persil, haché
2 càs de coriandre, hachée
sel et poivre selon goût

Râpez grossièrement les courgettes sans les éplucher. Faites-les dégorger 20 mn environ dans une passoire après les avoir légèrement poudrées de sel. Pressez-les bien avec les mains pour qu'elles rendent toute leur eau.

Dans un saladier, mélangez tous les ingrédients.

Formez des boulettes avec vos mains.

Faites chauffer de l'huile dans une poêle, et faites les dorer sur les deux côtés.