Zubereitung
1-Wash zucchini, trim ends, then grate: Wash zucchini, trim ends, then grate. Place a dish towel in a bowl and place grated zucchini in it, then salt a little and let rest for 10-15 minutes.
2-In the meantime, grate the carrot and: In the meantime, grate the carrot and set aside; weigh flour and cheese.
3-Close the dish towel at the top: Close the dish towel at the top and twist it to squeeze out as much liquid from the grated zucchini as possible. Discard the liquid, then add the zucchini to the bowl with the carrots, eggs, flour, cheese, and a pinch each of salt and pepper.
4-Mix well with a wooden spoon (or: Mix well with a wooden spoon (or by hand).
5-Line a baking sheet with parchment paper: Line a baking sheet with parchment paper and use an ice cream scoop (or spoon) to portion 12 large balls onto the sheet. (See photos in the post.) Then flatten with the back of a spoon to form round fritters.
6-Bake in the preheated oven at 175: Bake in the preheated oven at 175 °C (conventional top/bottom heat) for about 40-45 minutes until golden brown. They are done when the surface looks nicely crispy and they release easily from the parchment paper with a spatula without sticking. Check after 35 minutes at the latest and leave in the oven for another 5-10 minutes if needed.
7-Serve warm with parsley and yogurt (or: Serve warm with parsley and yogurt (or a dip).