Crunchy zucchini nuggets with saffron dip

Ingredients for 2 servings:

• 500 g zucchini
• e.g. salt and pepper
• some flour
• 3 eggs
• 100 g cornflakes
• e.g. oil for frying
• 150 g quark
• 1 lime(s)
• 10 stalks of parsley
• some honey
• n.e. saffron, alternatively turmeric powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian, simple, inexpensive and sophisticated

Nuggets: Cut the zucchini into slices the width of your little finger (approx. 8-10 mm) and pat them dry with kitchen paper. Coat the zucchini slices first in flour, then in beaten egg, and then press the slices into the crushed cornflakes on both sides. Fry the nuggets in a pot or deep fryer with hot oil until golden brown. Dip: Place the quark in a bowl and season with salt, pepper, saffron, and honey. Add the chopped parsley. Squeeze the lime into the quark and finely chop the pulp (scrape out with a spoon, making sure to remove the seeds). Mix everything together and season again to taste.