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Ingredients:
Place the flour, egg, water and half the olive oil in a bowl. Work into a liquid dough, add salt and seasoning. Leave covered for 30 minutes.
Peel the garlic and press through a press. Also peel and finely dice the onion. Mix both with the yoghurt, salt and pepper.
Finely chop zucchini and fennel using a food processor or grater. Pluck the mint leaves, chop finely and add to the dough together with the vegetables after the 30 minutes.
Heat the remaining oil in a pan, add 1 tablespoon of batter to the pan, press down and fry on both sides until crispy. Serve with the dip.
This topic in the program:
THE! | 07/10/2023