Zucchini Fritters with Sour Cream Sauce

1. 1 Zucchini≈ $3.00 per kg 50 g
2. 2 Wheat flour 20 g
3. 3 Glazed curd barpack 5 pcs ≈ $4.50 1 pcs
4. 4 Eggspack 10 pcs ≈ $1.89 0.5 pcs
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 10 g
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Tomatoes≈ $4.67 per kg 20 g
9. 9 Sunflower oil 10 ml
10. 10 Parsleypack 50 g ≈ $1.50 5 g
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate zucchini¹ on a box grater, season with salt, and mix well

2. Add chopped dill⁵ and eggs⁴, mixing thoroughly

3. Fold in shredded processed cheese, continuing to mix

4. Stir in black pepper and flour until a smooth batter forms

5. Heat oil in a skillet, then spoon out portions of the batter

6. Fry the fritters until golden brown on both sides

7. Transfer to a paper towel to drain excess oil

In short

• In the planner this dish is cooked for two days: reheat on day two.