Zucchini fritters à la Pierre

Ingredients for 6 servings:

• 2 m.-sized eggs
• 125 ml milk
• 50 g flour
• 50 g oat flakes
• Salt
• 1 m.-large zucchini
• 2 tbsp Parmesan, sliced
• Black pepper, freshly ground
• 1 tsp dill
• 1 pinch of nutmeg
• some clarified butter
• e.g. cooked ham or salami

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Whisk the eggs with the milk. Add a pinch of salt, the flour, and the oats, and stir until the flour is thoroughly incorporated. Fold in the Parmesan cheese, pepper, dill, and nutmeg, and let the batter rest for at least 30 minutes. In the meantime, wash the zucchini and grate it onto a kitchen towel or cheesecloth. Sprinkle with salt and let it drain in a colander with the towel on. After 30 minutes, squeeze the zucchini thoroughly to release as much liquid as possible. Add the zucchini to the batter along with any optional ingredients. Heat the pan over medium heat with a little fat and form a pancake from 2 tablespoons of batter at a time. Fry slowly until golden brown. Tip: Some of the zucchini can also be substituted for grated carrots or shaved kohlrabi, or both.