1. Wash the zucchini and potatoes, peel and grate on a coarse grater into a large bowl. 2. Add salt, pepper, flour and mix everything. 3. Heat the oil in a frying pan. Put a large spoonful of the mixture in the frying pan and press it slightly on top. Fry over medium heat until golden brown. Each time before taking a spoonful of the mixture, stir it in the bowl. 4. Serve hot.

   1. Wash cucumbers, put them in a bowl, pour cold water over them and let them sit. 2. Peel the garlic. 3. Wash dill and cherry and currant leaves (if using). 4. Put dill, cherry and currant leaves (if using) on ​​the bottom of the jar. Pack cucumbers tightly into the jar, alternating with garlic. Put mustard seeds, peppercorns and salt on top of the cucumbers. Pour cold water over everything. Close the lid. Shake. Leave for 2 days at room temperature. After 2 days, the cucumbers are ready. Then they need to be stored in the refrigerator!