Summary

Ingredients

• 500 g zucchini
• 500 g potato (s)
• 1 teaspoon lemon juice
• 4 egg (s)
• 1 cup cheese, grated (Cheddar or Emmentaler)
• 0.67 cup flour
• 0.5 ½ cup chives, finely chopped
• 2 teaspoons salt
• 0.75 teaspoon ¾ pepper
• 0.75 ¾ cup / s oil (corn oil)
• Applesauce, to taste

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Instructions

1. Peel and grate the zucchini and potatoes. Wrap the grated potatoes in kitchen paper and squeeze out as much liquid as possible. Whisk the eggs in a bowl, stir in the zucchini and potatoes. Work in the flour and cheese. Then work in the chives and salt and pepper well. Shape small balls with your hands, press them flat and place them between kitchen paper.
2. In a large pan, heat the oil over medium heat. Pat the buffers dry and then add. Roast until the pancakes are golden brown, turning once. The buffers take about 3 minutes per side. Let the fat drip off on kitchen paper.
3. Serve with applesauce.