Zucchini Dill Pancakes

For the zucchini dill pancakes, coarsely grate zucchini, finely chop garlic and dill. Mix all ingredients and let the puffer mixture sit for about 30 minutes. Heat some oil in a pan, carefully spoon the mixture (about 1.5 tablespoons each) into the pan and fry the pancakes until crispy on both sides. Serve the zucchini dill pancakes with a dip of sour cream, dill and other herbs as desired.

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