Zucchinipuffer mit Ei und Quarkdip

Zubereitung

1. Grate the zucchini, salt it lightly and squeeze out the water.
2. Mix with the eggs, oats, salt and pepper into a thick batter.
3. Fry spoonfuls of batter in oil for 3 minutes per side until golden.
4. Serve with the quark whisked with chives, lemon and salt.