Zucchini fritters

Ingredients for 2 servings:

• 1 m.-large zucchini
• 1 m.-sized onion(s)
• 1 egg(s)
• 1 pinch(s) of sugar
• n. B. Herbs, dried or fresh, e.g. marjoram or herbs of Provence
• 2 tbsp potato flour
• 2 tbsp spelt flour
• 2 dashes lemon juice
• e.g. salt and pepper
• n. e.g. oil, neutral, e.g. B. rapeseed oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

a completely different version of the popular potato pancake

Wash the zucchini, dry it, and coarsely grate it, including the skin. Peel and grate the onion. Season the grated vegetables, stir in the egg, add the flour, and mix everything well. Heat a pan with the oil. When the oil is really hot, add spoonfuls of the mixture to make small pancakes and fry until lightly browned on both sides. Then remove them with a ladle and let the oil drain on a paper towel. These pancakes are delicious on their own. You can also serve them with salt, sugar, syrup, or jam. If you like, you can also serve any dip you like. I like them with agave juice.