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. In a large bowl: mix carrots and cabbage with sugar, thyme and salt. 2. Put some cabbage with carrots in a clean jar, press down hard (I like to press down with a wooden rolling pin), put in a few cranberries (4-5); the next layer of cabbage with carrots, press down and cranberries again. And so on, until the cabbage is finished. The cabbage will release juice. If there is a lot of juice, pour it into a clean jar, but do not pour it out, save it. 3. Press down on the cabbage with a spoon. Put the jar with cabbage in a bowl (this is necessary so that if the cabbage releases any more juice, then let it release it into the bowl.) Leave the jar with cabbage at room temperature for 3 days. The cabbage should be in juice all these days, if you see that there is little juice, add some from the saved one. 4. After 3 days, cover with a lid and put in a cold place. Just in case, leave the jar in a bowl for now. After another 2 days, you can eat crispy and very tasty sauerkraut!