Summary

Ingredients

• 400 g zucchini
• 0.5 ½ bunch spring onion (s)

For the dough:

• 100 grams flour
• 50 g rice flour
• 1 tablespoon soy flour
• 1 teaspoon salt
• Mineral water

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Instructions

1. Mix the dry dough ingredients together. Gradually stir in the mineral water with the whisk until a very thick dough is formed. Let stand for 10 minutes. If necessary, stir in a little more mineral water.
2. Remove the core of the zucchini. Grate the zucchini and cut the spring onions into slices. Mix both with the dough.
3. Heat enough oil in a medium-sized pan to completely cover the bottom. Put several piles of dough in the pan, spread with a spoon and flatten. Bake the buffers over medium heat for 5 - 7 minutes on each side. Drain on kitchen paper and serve with a chilli dip.