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Zucchini fritters with salmon

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Ingredients for 4 servings:

  • 500 g potatoes
  • 2 zucchinis
  • 1 shallot(s)
  • 2 eggs
  • 6 tbsp flour
  • Salt and pepper, colorful
  • 2 tbsp oil
  • 150 g crème fraîche
  • 1 lime(s), the juice
  • 1 tsp chervil leaves, chopped
  • 200 g salmon (smoked salmon), sliced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and wash the potatoes. Wash and trim the zucchini, peel the shallot, and grate it with the potatoes and zucchini. Mix in the eggs, flour, salt, and pepper. Heat the oil in a pan and fry the mixture into small pancakes until golden brown. Mix the crème fraîche with lime juice and season with salt, pepper, and sugar. Stir in the chervil leaves. Serve the pancakes in small “towers” with salmon rosettes and the dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Quiche Lorraine

Chocolate bananas like from the bakery