Leftover grilled zucchini and eggplant from the previous evening are grated and mixed with egg and flour, formed into patties, and fried. Often made in large batches for gatherings, these fritters can also be packed cold in a lunchbox.
Thoroughly mix the leftover grilled zucchini and eggplant with the egg, flour, dill, white cheese, and salt.
Shape the mixture into flat patties in your hands.
Heat the cooking oil over medium heat and fry the patties for 4 minutes per side, until golden brown.
If the mixture is too wet, the patties may fall apart; add 1 spoonful of flour if needed. Allergens: egg, gluten (flour), and milk/dairy (white cheese).
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