Summary

Ingredients

• 1 small onion (s), finely chopped
• 100 g mushrooms, sliced
• 100 g carrot (s), coarsely rated
• 100 g zucchini, rouhly rated
• salt and pepper
• 3 egg yolks
• 200 ml milk
• 1 clove garlic, finely chopped
• 1 tablespoon parmesan, freshly grated
• 150 grams flour
• 3 egg whites
• some oil for frying

For the dip:

• 125 ml sour cream
• 125 ml yogurt
• 2 cloves garlic, finely chopped
• 1 tablespoon dill, finely chopped
• a bit salt

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Instructions

1. Fry the finely chopped onion in a little oil. Add the mushrooms, carrots and zucchini, season with a little salt and pepper and sauté for about 5 minutes. Put in a colander and drain well.
2. Whisk the egg yolks with milk, garlic, Parmesan and a level teaspoon of salt. Add the flour and stir in well. Beat the egg white until stiff and carefully fold in with the vegetables.
3. Heat some oil in a pan. Pour in the batter and bake on the stove over medium heat until golden. Divide into 4 parts with a spatula. Turn the parts and bake on the other side until golden. Then cut into bite-sized pieces.
4. For the garlic dip, mix the sour cream, yoghurt, garlic and dill together well and season with a little salt.
5. Serve the vegetable pancakes with the garlic dip and salad.