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
Zucchini Shop with Feta Cheese
Zucchini Shop with Feta Cheese

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.

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