Zucchini fritters with carrot and potato

Ingredients for 4 servings:

• 2 small zucchini
• 2 m.-large carrot(s)
• 4 m.-sized potatoes
• 3 eggs
• 2 tbsp flour
• salt and pepper
• 3 spring onions, finely chopped
• 2 tbsp oil for frying
• ½ cucumber(s)
• 2 cups of sour cream (200 g each)
• dill
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with cucumber and sour cream dip

Wash the zucchini, potatoes, and carrots, peel the potatoes and carrots, and coarsely grate all three ingredients. Place in a colander and let drain for a while. Shortly before preparation, add the flour and eggs, then add the finely chopped spring onions and season well. Fry about 1 tablespoon of the mixture per pancake in hot oil until the pancakes are golden yellow and cooked through (they won’t be crispy because of the eggs and flour). For the dip, wash, peel, and finely dice the cucumber. Mix the sour cream with the dill, season with salt and pepper, and add the cucumber. Serve the cucumber cream with the pancakes.