Zucchini Fritters with Herb Quark

Name: Zucchini Fritters with Herb Quark
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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

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..

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Cook time

40 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

265 kcal

Calories

15 g

Protein

13 g

Fat

22 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.15 · ~€1.05/serving

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Instructions

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.