Zucchini and Pumpkin Fritters with Yogurt Dip

Remove the skin from the tomatoes, remove the seeds and cut into cubes. Cut pumpkin and zucchini into narrow strips and blanch pumpkin briefly.

Mix flour and milk, stir in oil, a little salt, sugar and cinnamon. Beat the egg whites until stiff and fold in. Mix the zucchini and pumpkin strips leisurely into this mixture. Bake small cakes from the mixture in a non-stick frying pan and keep warm.

Mix yogurt with paprika powder. Season strongly with a tiny bit of juice of a lemon, salt and freshly ground pepper and stir in the diced tomatoes. Finally, fold in the chopped cilantro.

Serve the vegetable fritters with the yogurt dip.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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