Zucchini fritters with thyme

Ingredients for 4 servings:

• 500 g zucchini
• 1 carrot(s)
• 2 spring onions
• 1 bell pepper(s), red
• 5 sprigs of thyme
• 2 eggs, size M
• 2 tbsp cornstarch
• 2 tbsp parsley, chopped
• 1 tbsp oat flakes, fine
• salt and pepper
• Nutmeg from the mill
• lemon juice
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the zucchini, finely grate it, and season with salt. Let the zucchini stand for about 10 minutes. Meanwhile, peel and finely grate the carrot. Wash, trim, and finely dice the spring onions. Wash the bell pepper and also finely dice it. Wash the thyme and shake it dry. Set one sprig aside. Strip the leaves from the remaining sprigs and roughly chop them. Squeeze the zucchini well. Mix with the prepared vegetables, eggs, starch, parsley, and chopped thyme. Add enough oatmeal to form a soft, dough-like mixture. Season everything with salt, pepper, lemon juice, and nutmeg. Heat a little oil in a non-stick pan. Using a tablespoon, scoop out small heaps of the zucchini mixture, place them in the pan, and flatten slightly. Fry for 2 to 3 minutes on each side until golden brown. Remove the fritters, drain briefly on kitchen paper, and keep warm. Serve the fritters garnished with the remaining thyme.