Zucchini Buffer
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g zucchini
- 2 egg (s)
- 6 tablespoon flour
- Herbs, chopped, to taste
- olive oil
- 1 cup yogurt
- 1 clove garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Roughly grate the zucchini on a grater, sprinkle with salt and let stand for about 15 minutes to draw water.
- Then pour off the water and add 4-6 tablespoons of flour, chopped herbs as desired (parsley, dill, etc.) and eggs and season with salt and pepper.
- Heat olive oil and add small Bake the buffers (approx. 2-3 minutes on each side.
- These zucchini pancakes can be eaten hot or cold!
- Mix the yoghurt with the crushed clove of garlic, salt and pepper and serve!
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