Zucchini Shop with Feta Cheese

Summary

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

1. 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.
2. 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 .
3. Lay out the cakes on a plate lined with kitchen roll so that the paper soaks up some of the fat.
4. Quite tasty and empty quickly when there are guests. A garlic yogurt goes well with it. Tastes warm and cold.