Cauliflower Balls with Yogurt Dip

For the cauliflower balls, blanch the cauliflower florets for 1-2 minutes in boiling salted water, then rinse in cold water, drain well and chop finely. Rinse the scallions and slice into thin rings. Rinse and coarsely grate the zucchini. Rinse and peel the potatoes, grate coarsely and squeeze with a kitchen towel to absorb liquid. Strain the liquid and place the dry potatoes in a bowl. Mix with the zucchini, cauliflower, eggs, flour and about 2/3 of the scallions. Season with salt, pepper and nutmeg and form into balls, about 1-2 tablespoons each. Heat the oil in a large pan and fry the cauliflower balls for 2-3 minutes on all sides, until golden brown.