Summary
Ingredients
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!