Ingredients

• 3 tablespoons (30 g) wheat flour
• 1 egg
• 2 tablespoons milk
• 300 g zucchini (1 small)
• 1/4 small onion
• 1 tablespoon dill or fresh herbs or parsley
• vegetable oil or olive oil

Preparation

1. Pour the flour into a bowl, mix with a pinch of salt, freshly ground pepper, and then with the beaten egg (preferably with a whisk). Add the milk and mix into uniform batter.
2. Measure out the required amount of zucchini (no more!). Wash, dry, cut off the ends and grate on large holes of a grater. Grate the onion the same way. After grating, gently squeeze out the excess water from the zucchini and onion in your hands.
3. Add the zucchini and onion and chopped herbs to the batter and mix with a spoon.
4. Heat the pan with oil or olive oil. Spoon in 1 tablespoon (no more!) of the mixture and fry the pancakes for about 2 - 3 minutes. When nicely browned, flip to the other side and fry for about 2 minutes more.