Cervelat in Zucchini Dough

Place flour (1) and salt in a large enough bowl. Add the zucchini, unpeeled, using a coarse grater. Add the egg yolks and half of the water and stir with a fork to form a thick dough. Fold in the remaining water.

Whip the egg whites with salt until stiff and fold into the zucchini batter.

Turn the cervelat half in the flour (2) to the other side and pull it through the zucchini dough. Meanwhile, bake in the hot clarified butter on both sides for a total of two to three minutes until golden. Drain on a paper towel and serve on the spot.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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