Zucchini fritters

Ingredients for 3 servings:

• 600 g zucchini
• 1 onion(s), finely diced
• 1 garlic clove(s), finely diced
• some ginger root, finely diced
• 30 g flour
• ½ tsp baking powder
• 1 tbsp, leveled cornstarch
• 3 tbsp breadcrumbs
• 45 g Parmesan, grated
• 2 eggs
• 2 tbsp mint, finely chopped
• 3 tbsp chives, cut into rolls
• salt and pepper
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the zucchini, remove the stem ends, and grate into fine strips. Place them in a cheesecloth with the onion and squeeze the liquid well. Place them in a bowl with the garlic and ginger. Mix the flour, baking powder, and cornstarch and add to the mixture. Add the breadcrumbs, eggs, Parmesan cheese, mint, and chives, and season with freshly ground pepper and salt. Mix everything well and fry in a nonstick pan with a little oil, a tablespoon at a time. As soon as the edges start to brown, turn the pancakes over and finish cooking at a low temperature. I serve them with herb curd cheese and a fried steak.