Ingredients

• 300 g zucchini (1 small)
• 100 g white and light green part of leek (1/2 piece)
• 1 tablespoon chopped dill or fresh herbs, herb sprouts
• 3 tablespoons (30 g) wheat flour
• 2 tablespoons milk
• 1 egg
• vegetable oil or olive oil

Preparation

1. Trim the zucchini at the ends, then grate it on a coarse grater.
2. Rinse the leek and chop finely. Mix with zucchini and chopped dill or herbs. Gently squeeze the mixture in your hands to remove excess water (if any).
3. Add the flour to a bowl, mix vigorously with a whisk with milk and egg, season with salt and pepper. Add the zucchini and mix with a spoon.
4. Heat the pan with oil or olive oil. Place a tablespoon of the mixture, flatten it, and fry the small pancakes for about 2-3 minutes on each side until golden.