Zubereitung

1. 1

   Coarsely grate the zucchini, toss with half the salt, and let it release its water. Then squeeze it out in a clean kitchen towel, working in batches, as firmly as you can – the drier the shreds, the crispier the fritters.

2. 2

   Meanwhile, make the dip: stir the quark smooth with the milk. Finely chop the chives and parsley, grate the garlic, stir everything together, season with salt and pepper, and chill.

3. 3

   Mix the squeezed zucchini with the eggs, flour, nutmeg, and pepper into a thick batter.

4. 4

   Heat the oil in a large skillet. Drop spoonfuls of batter into the pan, flatten them, and fry the fritters in batches until golden brown and crisp on both sides. Drain on paper towels.

5. 5

   Serve the hot fritters with the cold herb quark.