Zucchini Pancakes with Country Cream Cheese

For the zucchini pancakes, preheat the oven to 200°C.

Wash the zucchini and remove the stem and flower end. Peel the potatoes. Coarsely grate zucchini and potatoes, then squeeze in a dish towel until no more juice is released.

Place the mixture in a bowl and mix in the diced onion half. Stir in an egg and bind the mixture with 1 heaping tablespoon of flour. Finally, season with salt and pepper.

Line a baking tray with baking paper and spread the vegetable mixture on the tray with 1 tablespoon so that 3 pancakes of as equal size as possible are formed. Drizzle the pancakes with a little oil and bake in a preheated oven at 200°C for about 15 minutes. Now carefully turn the pancakes and bake for another 10 minutes until golden brown.

Cut the bell pepper into small cubes and mix 2/3 of the cubes into the Landfrischkäse summer vegetables. If necessary, season the cream cheese mixture with pepper, salt, paprika powder and garlic.

Spread zucchini pancakes on plates and spread thickly with the prepared Landfrischkäse summer vegetables. Sprinkle with the remaining paprika cubes.

Preparation Tip:

A wonderfully simple zucchini pancake recipe!

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