Zucchini fritters with tartar sauce

Ingredients for 4 servings:

• 400 g zucchini
• 4 tbsp oat flakes, wholegrain
• 4 tbsp spelt flour or wholemeal flour
• 2 eggs
• 2 shallots or 1 medium onion
• n. B. garlic
• Thyme
• 50 g Parmesan or hard cheese, grated, optional
• e.g. oil or butter for frying
• 150 ml mayonnaise
• 100 ml yogurt
• 2 eggs, hard-boiled
• 1 tsp mustard, hot
• e.g. Tabasco
• e.g. Worcestershire sauce
• 1 shallot(s), finely chopped
• 1 tbsp capers, chopped
• 1 tbsp Cornichon(s), finely chopped
• 1 tbsp dill or parsley
• e.g. oregano
• e.g. salt and pepper
• Tomato(s), sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Finely chop or grate the zucchini. Mix the oats, flour, eggs, shallots or a medium onion with a little garlic. If desired, you can also stir in 50g of Parmesan or hard cheese. Then season with the spices and herbs and let it sit for about 20 minutes. Fry the zucchini mixture, tablespoon at a time, in butter or oil on both sides. For the tartar sauce, mix the mayonnaise and yogurt with the egg yolks from the hard-boiled eggs. Season to taste with mustard, salt, pepper, Tabasco, and Worcestershire sauce. Chop the shallot, capers, gherkins, and the remaining egg whites from the hard-boiled eggs and stir in with the herbs. Add the sauce to the zucchini fritters and serve with tomato slices.