Salt the grated zucchini and let stand for about 20 minutes. Then squeeze them firmly so that as little water as possible remains in the zucchini.
At the same time, boil the potatoes for 30 minutes.
Mix the zucchini, Emmental cheese, 3 eggs, the finely chopped parsley and basil leaves, some flour and breadcrumbs and a dash of mineral water to a dough and season with a little salt and pepper.
Form 6 loaves from this dough and coat them with flour, an egg and mineral water as well as breadcrumbs and bake them in 160 °C hot oil until golden brown. I like to use my wok for this.
Serve the loaves with the potatoes, parsley and basil leaves.
Preparation Tip:
When the zucchini cheese patties float on the oil, they are fried. A yogurt dip also goes very well with them.
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