Summary

Ingredients

For the patties:

• 2 zucchini
• 1 teaspoon salt
• 2 egg (s)
• 80 grams flour
• pepper
• Herbs
• some oil for frying

For the dip:

• 500 g natural yourt
• 1 teaspoon herbs, Italian
• 1 pinch paprika powder
• 1 tablespoon lemon juice

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Instructions

1. For the zucchini pancakes, grate the zucchini into medium-sized pens with a kitchen grater. Add the salt to the zucchini sticks and mix together. Set the mixture aside for at least 30 minutes to let the zucchini soak.
2. Squeeze out the water that has escaped and mix the rest of the zucchini mixture with the eggs, flour, spices and herbs of your choice.
3. Heat a pan with oil. With the help of a tablespoon, portion the batter into the pan and fry the zucchini mixture in thalers.
4. Place the finished buffers on a kitchen towel; the excess fat is absorbed in this way.
5. Mix the natural yoghurt with the herbs, paprika powder and lemon juice and serve with the zucchini buffers.
6. Tip:
7. I also like to add a little feta or grated cheese to the zucchini mixture. That brings in even more flavor.