Zucchini fritters with feta, pancetta and watercress

Name: Zucchini fritters with feta, pancetta and watercress
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 collar Dill; 400 g Courgette; 500 g mainly waxy potatoes; 1 Onion; 2 TABLESPOONS Cornstarch; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil; 4 discs Pancetta; 50 g Watercress; 50 g Feta cheese

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 collar Dill
400 g Courgette
500 g mainly waxy potatoes
1 Onion
2 TABLESPOONS Cornstarch
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Oil
4 discs Pancetta
50 g Watercress
50 g Feta cheese

Directions

1
Wash the dill, shake dry, pluck flags from the stems and cut finely. Wash and clean the zucchini, cut them into pieces of about 6 cm length. Coarsely grate the flesh around the seeds. Peel, wash and roughly grate the potatoes. Peel onion and grate it to the potatoes. Stir in dill, starch and egg, season with salt and pepper
2
Heat the oil in portions in a frying pan at medium heat. Fry about 8 Rösti from the potato mixture in portions. In the meantime, fry the pancetta in a pan without fat until crispy. Clean, wash and shake dry the watercress. Crumble the feta. Arrange fritters, pancetta and watercress. Sprinkle with cheese