Since it's zucchini season, try the zucchini toffee.
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We have in Vas county tocsi. It is more dietetic than the traditional potato version. When baked in the oven, it does not bubble in the oil. We eat it salted with sour cream.
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Ingredients
- 1200 g courgettes Scratched
- 2 Head onion red or purple
- 4 db Egg
- 250 g oatmeal flour
- salt
- pepper
- garlic por
- (cheese) can be left at
Instructions
- Grate the zucchini, add salt and let it stand for about 15 minutes to drain. (If you don't like the core, take out the inside, we don't have any problems with it.)
- Then squeeze the juice out.
- Season to taste and add all ingredients. Mix together.
- I usually pour it into a baking paper lined jenai or baking pan to a thickness of about 1 cm max 2 cm. I bake it in the oven. (You can also bake it in oil if you prefer.)
- Preheat the oven to 200 degrees in the bottom - top baking mode.
- When the oven has reached the right temperature, put it in the oven to bake. For me, it baked for 1 hour at this thickness. The top was a nice golden brown.
- We also bake our traditional potato cakes this way and serve them with sour cream and salt. My mum used to do it all the time.
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