Zucchini and carrot fritters

Ingredients for 4 servings:

• 400 g zucchini
• 350 g carrot(s)
• 1 large potato(s)
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 4 tbsp oat flakes
• 6 tbsp breadcrumbs
• 1 tsp vegetable stock powder
• 2 pinches of salt
• 1 pinch(s) of pepper
• n. B. cheese, grated
• 2 m.-sized eggs
• Oil for frying

Instructions

Working time approx. 50 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Boil the potatoes and let them cool. I always use a potato from the day before. Coarsely grate the zucchini and carrots and place them in a bowl. Season the vegetables with salt and let them rest for a while. Place the vegetables in a towel and wring them out well. Finely chop the garlic and onion. Crush the potatoes and mix all the ingredients together. I always add a bit of cheese to the batter. It depends on what I have at home. Heat oil in a pan and fry the batter in batches until it’s fritters. Delicious with herb curd.