Glutenfreie Zucchini-Puffer mit Knoblauch-Dill-Creme

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Zubereitung

1. 1

   Grate 370g zucchini, chop dill and mince 2 garlic cloves (1 for fritters, 1 for dip).

2. 2

   Mix the zucchini with 1 garlic clove, 1 egg, salt, black pepper and 100g rice flour.

3. 3

   Pan-fry small fritters in olive oil until golden on both sides.

4. 4

   Stir 100g sour cream with the remaining garlic clove, extra dill, salt and pepper.

5. 5

   Serve the hot fritters with the garlic dill cream on the side.