Grate the zucchini on a coarse grater. However, it still becomes a kind of mush. Add the egg. Chop the garlic clove and onion as finely as possible. Chop the parsley and rocket a little more coarsely. Mix all of this with the salt. Add the flour to the mixture through a sieve, stirring constantly. Don`t be surprised that the mass is still very thin.
Now the potatoes come into play. Finely rub the potatoes over an old but clean kitchen towel. Be careful, the potatoes give off water and starch. Now the mass is pressed with the cloth by turning it until no more water comes out. Now add the dry potato mixture to the zucchini mixture and mix everything together.
Always add the potatoes at the end - otherwise the potatoes can turn brown / gray and unsightly. Now the grated cheese can be added. I like it without cheese myself. Possibly also rub a little nutmeg on it.
If you now season the mixture to taste, it shouldn`t actually taste good - zucchini has a strong taste of its own. In any case, the mass should taste too salty - if you still can`t taste the salt, add a lot of salt. The amount of salt is only intended as a guide.
Now the coated pan is heated over medium heat with plenty of heat-resistant oil for frying. A heaped tablespoon of the mass corresponds to about 50 g of chopped peppers with a diameter of about 9 cm. If you like the peppers thicker, you simply take more of the mass.
This amount is enough for about 7 - 8 peppers or, in other words, as a main meal with, for example, a tomato salad for one person (summer dish) or as a side dish for two to three people.
My recipe can be changed as the mood takes you. If you don`t like zucchini, you can use e.g., instead use cucumber without a core (too much water - unless own or organic harvest).
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