For the little hunger in between!


approx. 25 pieces:

2 medium zucchini
2 smaller cloves of garlic
Salt pepper
freshly chopped parsley
150g spicy Vorarlberger Bergkäse, grated
1 egg about 
100g breadcrumbs
Crumbs to turn Olive oil for frying


Tzatziki Dip
150g Ländle organic natural yoghurt
½ cucumber, organic
fresh oregano
1 clove of garlic
1 tbsp olive oil


Cut the zucchini into very small cubes. Heat some olive oil in a pan and fry the zucchini cubes with the squeezed garlic and salt for a few minutes. 


The zucchini cubes should soften, but not take on any color. Let the zucchini cool and then mix with all the other ingredients in a bowl.


Shape the mixture into small, bite-sized balls. This is best done with wet hands. Squeeze the balls together firmly. If the mass is not compact enough, use a little more crumbs. Roll each ball in breadcrumbs and then let it steep in the refrigerator - preferably overnight, but at least 2 hours.


In a large pan in a little olive oil over medium heat, slowly fry the zucchini balls until golden brown on all sides.

A tzatziki dip goes well with it.


Tzatziki Dip
Wash and finely grate the cucumber, season with salt and leave to stand for a while. Then squeeze the liquid out of the grated cucumber. Mix Ländle organic natural yoghurt with the pressed garlic, grated cucumber and fresh oregano. Season with pepper and drizzle with olive oil.

Did you like the article? Tell your friends about it!