Zucchini Shop with Feta Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 zucchini
- 6 potato (s)
- 2 onions)
- 250 g sheep cheese
- 2 egg (s)
- 1 cup flour, possibly more
- salt and pepper
- nutmeg
- Rapeseed oil
Print Recipe
Pin Recipe Instructions
- First wash and grate the zucchini, then the potatoes are peeled and grated. Grate in the sheep`s cheese, add 2 eggs. Season with salt, pepper and a little nutmeg to taste. Add 1 - 2 cups of flour to the ingredients and knead vigorously with your hands until you get a nice mass. If necessary, flour can also be added.
- Now heat the rapeseed oil in a multi-pan (I always use that, otherwise you will be baked forever) and use a tablespoon to put small heaps into the pan, flatten it and only when the lower side is golden brown, turn the flatbread over and finish baking .
- Lay out the cakes on a plate lined with kitchen roll so that the paper soaks up some of the fat.
- Quite tasty and empty quickly when there are guests. A garlic yogurt goes well with it. Tastes warm and cold.
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