Zucchini Pancakes with Sheep Cheese Dip

Summary

Ingredients

• 2 large zucchini
• salt and pepper
• 1 large onion (s)
• 0.5 ½ bunch basil
• 1 egg (s)
• 3 tablespoon flour
• 2 teaspoons oil
• 0.5 ½ bunch thyme
• 100 g sheep cheese
• 150 g quark, lean
• 5 tablespoon sour cream

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Instructions

1. Finely grate the zucchini, season with salt and let rest for about 10 minutes. Finely chop the onion and basil. Drain the zucchini grated well over a sieve and mix with the onion, basil, whisked egg and flour. Season the zucchini and egg mixture with salt and pepper.
2. Heat the oil in a non-stick pan, place small heaps of dough in the hot fat with a spoon, flatten and bake for about 3 minutes on both sides until golden brown.
3. For the dip, chop the thyme, mash the sheep cheese with a fork and mix with the quark, sour cream and the thyme. Season with salt and pepper and serve with the warm zucchini fritters.