Zucchini and Bulgur Fritters

Grate the zucchini, lightly salt and leave to drain in a colander for 10 minutes.

Wring them very strongly in a clean cloth to remove as much water as possible.

In a salad bowl, beat the eggs. Add the chopped herbs, the crumbled feta, then the grated zucchini.

Add the flour and pepper. Taste before re-salting (the feta is already salty).

If the mixture still seems too wet, add 1 tbsp. tablespoon of flour.

Heat a little oil in a frying pan over medium/high heat.

Place piles of preparation (1 large tablespoon) and flatten them slightly.

Cook for 2–3 minutes on each side, until they are nicely browned.

Drain on absorbent paper and keep warm in an oven at 80–90°C.

Cook the bulgur according to the package directions and serve it as a side dish.