Zucchini meatballs

Ingredients

4 large zucchini

1 chopped onion

3-4 chopped green onions

1/2 a bunch of chopped mint

1/2 a bunch of chopped parsley

1/2 a bunch of chopped dill

2 beaten eggs

200 grams of feta cheese in crumbs

salt

freshly ground pepper

4 tbsp full of self-raising flour

olive oil for frying

Instructions

First we wash the zucchini.

Grate them on a coarse grater and put them in a colander.

Sprinkle with salt and leave for 10 minutes

Squeeze the grated zucchini well by hand or by putting them on a towel.

We twist it to let the liquids go.

Put them in a bowl and add the dried and fresh onion, dill, mint, parsley, beaten eggs and feta.

We continue to add plenty of pepper and salt, only after we have tried them before, because we salted them at the beginning and we have added the feta.

Mix very well with a spoon and little by little add the flour, until you have a thin porridge that when turned falls from the spoon.

Heat the olive oil over medium to high heat and after it burns, add the mixture spoon by spoon.

Fry for about 2 minutes on each side.

Every time we add them little by little to the olive oil. Be careful not to drop the oil temperature and suck oil instead of crusting.

Leave them on absorbent paper to drain and serve them hot or cold with yogurt dip.