Summary

Ingredients

• 500 g zucchini
• 0.5 ½ lemon (s), juice it
• 2 egg (s)
• 50 g mountain cheese, rated
• 1 onion (s)
• 1 tablespoon flour
• 1 drop lemon flavor (lemon baking oil)
• 6 tablespoon olive oil
• 125 g natural yourt
• 0.5 teaspoon ½ salt
• 4 tablespoon mayonnaise
• some chervil, dried, as decoration

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Instructions

1. Wash zucchini, dry, grate. Finely dice the onion and add, also add lemon juice and salt. Let it steep for half an hour. Then squeeze out well and pour off the liquid.
2. Then mix in the flour and cheese, then the eggs and the baking oil. Mix everything well again.
3. Let the oil get quite hot in the pan (medium to high setting), then add half of the mixture to the pan and fry, turning over and over again and again (it should look like pancakes), until as much of the mixture is nicely browned as possible something.
4. In the meantime, heat the oven to 60 degrees to keep the first portion warm while the second half is roasting in the pan.
5. Mix the yogurt and mayonnaise while frying for the dip.
6. Finally, arrange everything on a plate and sprinkle the chervil over the dip.