Zucchini rösti

Ingredients for 4 servings:

• 4 m.-sized zucchini, depending on size
• 2 eggs
• 1 tbsp flour, finely sieved
• 1 chili pepper(s)
• 1 bunch of mint
• 1 lemon(s), untreated
• 1 handful of Parmesan
• 1 tsp white pepper
• Salt
• ½ tsp cumin
• olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

delicious pancakes for in between meals..

Wash the zucchini, remove the ends, cut open, and scoop out the soft insides. Then coarsely grate the zucchini and place in a large bowl. Separate the eggs, adding the yolks to the grated zucchini and the egg whites to a separate bowl. Add the finely chopped chili pepper (without seeds), the flour, pepper, salt, finely chopped mint, grated lemon zest, and Parmesan to the zucchini. Mix everything together well. Beat the egg whites until stiff peaks form and fold in. Fry everything in a non-stick pan with a little olive oil until crispy. Either whole or as small pancakes. Sprinkle with cumin beforehand. The pancakes should cook for about 3 minutes per side. If you have any leftovers, they are also delicious cold.