Zucchini Pancakes with Herb Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g zucchini
- 1 carrot (s)
- 150 g feta cheese
- 30 g spelled flour or wheat flour
- 1 egg (s)
- some herbs
- some salt and pepper
- 1 cup sour cream, 200 g
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- For the buffers:
- Grate the zucchini, mix with the egg, cut the feta into small pieces and add to the zucchini mixture with the herbs, salt, pepper and flour, then mix everything well. Heat some oil in a pan, shape the mixture into thalers and fry on both sides until crispy.
- For the herbal dip:
- Mix the sour cream, garlic, salt, pepper and herbs (I always use chives and basil).
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