Summary

Ingredients

• 4 zucchini, depending on size
• 2 egg (s)
• 1 tablespoon flour, finely sifted
• 1 chilli pepper (s)
• 1 bunch mint
• 1 lemon (s), untreated
• 1 handful parmesan
• 1 teaspoon pepper, white
• salt
• 0.5 teaspoon ½ cumin
• olive oil

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Instructions

1. Wash the zucchini, remove the ends, cut open and cut out the soft inside. Then roughly grate the zucchini and place in a large bowl. Separate the eggs, add the yolks to the zucchini rasps, and place the egg whites in an extra bowl.
2. Now add the chopped chilli pepper (without seeds), the flour, pepper, salt, the chopped mint, the grated lemon zest and the parmesan to the zucchini. Mix everything together well. Beat the egg white until stiff and fold in.
3. Bake the whole thing in a coated pan with a little olive oil until crispy. Either as a whole or as a small buffer. Sprinkle with the cumin beforehand.
4. The frying time for the small buffers is around 3 minutes per side. If, contrary to expectations, something is left over, they also taste very tasty cold.