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Breaded zucchini with juicy potato salad

updated

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Ingredients for 2 servings:

  • 2 large potatoes
  • 3 zucchinis
  • 3 tomatoes
  • 1 egg(s), hard-boiled
  • 1 egg(s)
  • e.g. breadcrumbs
  • n. B. Vegetable oil for frying
  • Vinegar
  • oil
  • salt and pepper
  • some mustard

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes in salted water, peel, and let them evaporate, then dice them. Finely dice 1 zucchini, the tomatoes, and the hard-boiled egg. Mix together a dressing of vinegar, oil, a little mustard, salt, and pepper and toss everything together. Cut the remaining 2 zucchini into thick slices and coat with the raw egg and breadcrumbs like schnitzel. Fry in plenty of vegetable oil until crispy brown.

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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.

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