How to make
Peel the zucchini and grate them finely on a grater, add salt and leave them for 2-3 minutes, then squeeze until the juice runs out.
To the zucchini, add the eggs, flour, pressed half garlic head, white pepper and half the dill. From this resulting thick mixture fry schnitzels in highly heated oil with a large spoon and press the contents gently.
Top the warm schnitzels with a mixture of sheep's yoghurt, ground walnuts and remaining halves of the dill and garlic.
