Zucchini Buffer

Summary

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

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Instructions

1. Roughly grate the zucchini on a grater, sprinkle with salt and let stand for about 15 minutes to draw water.
2. 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.
3. Heat olive oil and add small Bake the buffers (approx. 2-3 minutes on each side.
4. These zucchini pancakes can be eaten hot or cold!
5. Mix the yoghurt with the crushed clove of garlic, salt and pepper and serve!