Zucchini Fritters with Herb Quark

⏱ 40 min · 🍽 4 Portionen · 🧂 11 Zutaten

Zutaten

  • 600 g zucchini
  • 2 piece eggs
  • 80 g all-purpose flour
  • 8 g salt
  • 1 pinch nutmeg and black pepper
  • 60 ml canola oil for frying
  • 250 g low-fat quark
  • 30 ml milk
  • 0.5 bunch chives
  • 0.5 bunch parsley
  • 1 clove garlic

Zubereitung

  1. Coarsely grate the zucchini, toss with half the salt, and let it release its water. Then squeeze it out in a clean kitchen towel, working in batches, as firmly as you can – the drier the shreds, the crispier the fritters.
  2. Meanwhile, make the dip: stir the quark smooth with the milk. Finely chop the chives and parsley, grate the garlic, stir everything together, season with salt and pepper, and chill.
  3. Mix the squeezed zucchini with the eggs, flour, nutmeg, and pepper into a thick batter.
  4. Heat the oil in a large skillet. Drop spoonfuls of batter into the pan, flatten them, and fry the fritters in batches until golden brown and crisp on both sides. Drain on paper towels.
  5. Serve the hot fritters with the cold herb quark.
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Zucchini Fritters with Herb Quark
📖 Culinse
vegetarianeasyquicksummer

Zucchini Fritters with Herb Quark

Crispy pan-fried fritters of shredded zucchini – the secret is squeezing them bone-dry – served with a cool herb quark dip. Effortless summer cooking from a handful of ingredients..

⏱

Kochzeit

40 min

🍽

Portionen

4

🧂

Zutaten

11

Original ansehen ↗

Nährwerte

pro Portion

265 kcal

Kalorien

15 g

Eiweiß

13 g

Fett

22 g

Kohlenhydrate

Zutaten

Für 4 Portionen

  • 🛒

Zubereitung

  1. 1

    Coarsely grate the zucchini, toss with half the salt, and let it release its water. Then squeeze it out in a clean kitchen towel, working in batches, as firmly as you can – the drier the shreds, the crispier the fritters.

  2. 2

    Meanwhile, make the dip: stir the quark smooth with the milk. Finely chop the chives and parsley, grate the garlic, stir everything together, season with salt and pepper, and chill.

  3. 3

    Mix the squeezed zucchini with the eggs, flour, nutmeg, and pepper into a thick batter.

  4. 4

    Heat the oil in a large skillet. Drop spoonfuls of batter into the pan, flatten them, and fry the fritters in batches until golden brown and crisp on both sides. Drain on paper towels.

  5. 5

    Serve the hot fritters with the cold herb quark.