Italienische Zucchini-Mozzarella-Puffer

Zubereitung

1. Grate zucchini and squeeze out as much liquid as possible in a clean towel.

2. Mix zucchini with mozzarella, eggs, flour, garlic, parsley, salt, and pepper.

3. Let the batter stand briefly so the flour hydrates.

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4. Heat olive oil in a nonstick pan over medium heat.

5. Spoon small mounds of batter into the pan and flatten gently.

6. Cook until the bottoms are golden and the fritters hold together.

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7. Flip carefully and cook the second side until golden and cooked through.

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8. Serve warm with a squeeze of lemon.