Recipe detail

Directions

1. Peel the potatoes and coarsely grate them into a bowl.

2. Cut the zucchini in half lengthwise and scoop out the seeds with a spoon. Then we grate it coarsely to the potatoes. Add salt and let stand for 10 minutes. Drain the excess liquid through a sieve. This will make the mixture drier and the potato crispier.

3. Add eggs, marjoram, garlic, salt and pepper to the grated zucchini and potatoes. Finally, sprinkle breadcrumbs, in such an amount that the mixture is dense and solid rather than liquid. We can chop fresh herbs into the mixture for color (parsley, chives, thyme, marjoram).

4. Grease the baking sheet and fill it with dough. We bake according to the indicated program.