European
Germany - Vegetarian
Knusprige Zucchinipuffer mit Kräuterquark
Chef's Menu Description
Crisp grated courgette and potato fritters pan-fried until golden, served with refreshing garlic and herb Quark.
Ingredients
- • 500g courgettes (Zucchini), coarsely grated and squeezed dry
- • 250g potatoes, peeled, grated and squeezed dry
- • 1 onion grated, 2 eggs, 3 tbsp flour, salt, pepper, and nutmeg
- • Oil for frying, Kräuterquark (quark with fresh chives, parsley, dill and garlic) for serving
Preparation Steps
1
Phase 1
Salt grated courgettes and potatoes, let sit 10 minutes, then wring out thoroughly in a tea towel to remove all liquid.
2
Phase 2
Mix squeezed courgettes and potatoes with grated onion, eggs, flour, nutmeg, salt, and pepper into a cohesive batter.
3
Phase 3
Heat oil in a skillet. Spoon mounds of batter into pan, flatten into fritters, and fry for 3-4 minutes per side until golden brown and crispy.
4
Phase 4
Drain on paper towels and serve piping hot with a dollop of chilled Kräuterquark.