Zucchini pancakes

Ingredients for 4 servings:

• 600 g zucchini
• Salt
• 160 g flour
• 2 egg yolks
• 120 g quark, 40%
• 125 g milk
• 1 bunch of seasonal herbs, mixed, chopped
• 1 small red bell pepper(s)
• ½ small piece(s) of chili pepper(s)
• 2 egg whites
• n. B. herb salt and pepper
• n. B. Spice mix (Dukkah)
• 1 tsp baking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash and finely grate the zucchini. Place it in a sieve and sprinkle with salt. Let it stand for about 15 minutes, then squeeze out the excess water. In the meantime, whisk together the egg yolk, quark, and milk in a bowl. Mix the flour with the baking powder and stir in. Wash, trim, and finely dice the bell pepper and chili pepper, then stir into the batter along with the squeezed zucchini. Chop the herbs and mix in. Beat the egg whites until stiff and fold in. Season to taste with pepper, herb salt, and, if desired, dukkah. Fry the small cakes in hot clarified butter or olive oil. Serve with a fresh salad or herb quark.