Vegetable pancake with garlic dip

Ingredients for 2 servings:

• 1 small onion(s), finely chopped
• 100 g mushrooms, sliced
• 100 g carrot(s), coarsely grated
• 100 g zucchini, coarsely grated
• salt and pepper
• 3 egg yolks
• 200 ml milk
• 1 clove(s) garlic, finely chopped
• 1 tbsp Parmesan, freshly grated
• 150 g flour
• 3 egg whites
• some oil for frying
• 125 ml sour cream
• 125 ml yogurt
• 2 cloves garlic, finely chopped
• 1 tbsp dill, finely chopped
• some salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Fry the finely chopped onion in a little oil. Add the mushrooms, carrots, and zucchini, season with salt and pepper, and sauté for about 5 minutes. Place in a sieve and drain well. Whisk the egg yolks with the milk, garlic, Parmesan, and a level teaspoon of salt. Add the flour and mix well. Beat the egg whites until stiff and carefully fold in the vegetables. Heat a little oil in a pan. Pour in the batter and cook on the stovetop over medium heat until golden brown. Divide into 4 pieces using a spatula. Turn the pieces over and cook on the other side until golden brown. Then cut into bite-sized pieces. For the garlic dip, mix the sour cream, yogurt, garlic, and dill together well and season with salt. Serve the vegetable pancake with the garlic dip and salad.