How to make
Peel and grate the zucchini in a colander, salt to taste, stir and leave them for 30 min.
Break the eggs in a bowl, add the yoghurt, stir with a mixer. To them add the oil, crumbled feta cheese, dill, salt and stir again. Add the pre-mixed and sifted together flour and baking powder in lots, while stirring with a spatula.
Squeeze out the grated zucchini very well and add to the mixture, stir.
Heat a nonstick pan on low heat, pour in 1 tsp oil and spread it out.
Scoop from the mixture with a spoon, pour into the pan and use the spoon to shape round and not-too-thin (like schnitzels) tiganici. Fry on both sides to the desired crisp on low heat.
The result is fluffy tiganici that taste amazing. Serve with a bowl of garlic sauce.
