Summary

Ingredients

• 200 g zucchini
• 1 medium egg (s)
• 100 g ricotta
• 3 tablespoon parmesan, grated
• 3 tablespoon flour
• salt
• Pepper, freshly ground
• 400 g tomato (s), colored
• 1 shallot (s)
• 2 stems mint
• 3 stems dill
• 2 tablespoon red wine vinegar
• sugar
• 8 tablespoon olive oil

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Instructions

1. Zucchini and ricotta pancakes with colorful tomato salad
2. Preheat the oven to 100 degrees (convection not recommended). Clean and roughly grate the zucchini. Mix the zucchini in a bowl with the egg, ricotta, parmesan and flour. Season the zucchini mixture with salt and pepper.
3. Cut 400 g colored tomatoes into large pieces or slices. Finely dice 1 shallot. Pluck the mint and dill and chop. Mix the tomatoes and shallot in a bowl. Mix with vinegar, salt, pepper, sugar and 4 tablespoons of oil.
4. Heat 2 tablespoons of oil in a large, non-stick pan. Add the zucchini mixture with a tablespoon in 5 small portions to the hot oil and fry for 3 minutes on each side over medium heat until golden brown. Place the finished pancakes on a plate and keep them warm in the hot oven. Heat 2 tablespoons of oil in the pan and fry 5 more zucchini buffers.
5. Mix the mint and dill into the salad and serve with the buffers.