- 1 red onion
- 1 paprika
- 250 ml chopped tomatoes (e.g. from a can)
- 3 cloves of garlic
- Salt to taste
- A pinch of sugar
- Dill (fresh or dried)
- Olive oil
Procedure:
Preparing the zucchini:
Grate the zucchini, lightly salt it and let it sit for 15 minutes. Then squeeze it thoroughly to remove excess water.
Dough preparation:
In a bowl, beat the eggs, add the parmesan, flour, breadcrumbs and spices (salt, black pepper, dried parsley, paprika). Add the squeezed zucchini and mix well.
Frying the pancakes:
Wet your hands and form patties.
Coat each pancake in flour and then dip it in the egg mixture.
Fry in olive oil over medium heat for about 5 minutes on one side, then turn and fry for another 2 minutes on the other side, until golden brown.
Preparing the sauce:
Fry the finely chopped red onion in olive oil for about 2 minutes. Add the chopped pepper and fry for another 2 minutes.
Add the chopped tomatoes, salt, a pinch of sugar and cook for 5–7 minutes. Finally, add the crushed garlic and dill. Mix well and heat briefly.
Serve the zucchini pancakes warm with the warm vegetable sauce. Enjoy!