Baked Zucchini Patties with Spelt and Skyr

These zucchini fritters are a light and healthy alternative to traditional fried versions. The use of Ekosem whole grain spelt flour, stone-ground, gives the mixture an excellent structure and adds valuable nutrients. The combination with skyr (or mozzarella) and fresh herbs guarantees a juicy result with an appetizing golden crust.

Ingredients:

• 3 medium zucchinis

• 4–5 tbsp Ekosem whole grain spelt flour

• 2 packets skyr (or mozzarella)

• 1 egg

• 2 tbsp skyr (or yogurt)

• 1/2 tsp baking soda

• 2 cloves garlic and 1 onion

• A few sprigs of parsley, salt and pepper to taste

For the dairy sauce:

• Skyr and cream cheese

• Garlic, salt, and dill (optional)

Instructions:

1. Prepare the zucchini: Peel and grate the zucchini on a coarse grater. Salt them and let them sit for at least 30 minutes, then drain them very well in a colander or cheesecloth.

2. Mix the base: Transfer the squeezed zucchini to a large bowl and add the blended skyr, finely chopped parsley, onion, and garlic.

3. Add the binder: In a separate bowl, mix the skyr with the baking soda, wait a bit, and then add the egg. Pour this mixture over the zucchini and mix well.

4. Finalize the mixture: Finally, add the spelt flour and stir until a homogeneous mass is formed.

5. Baking: Form fritters of the desired size and arrange them on lightly greased baking paper. Bake in a preheated oven at 180°C until golden brown, turning them at least once during baking.

6. Serving: Serve warm with the fresh skyr and cream cheese dairy sauce.

Enjoy your meal!