in Recipes

Fine zucchini potato pancakes with nuts and mustard dip

updated

Spread the love

Ingredients for 4 servings:

  • 600 g potatoes
  • 2 zucchinis
  • 1 m.-sized onion(s)
  • 2 eggs
  • 5 tbsp flour
  • 50 g hazelnuts, chopped
  • salt and pepper
  • 3 tbsp oil
  • 1 garlic clove(s), crushed
  • 250 g quark
  • 50 ml cream
  • 2 tsp mustard, medium hot
  • salt and pepper
  • 2 tbsp mixed herbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Grate the potatoes, zucchini, and onion. Mix with the eggs, flour, and nuts, and season with salt and pepper. Heat the oil in a pan and fry the fritters one at a time until golden brown. Mix the ingredients for the dip, season with salt and pepper, and serve with the fritters.

Facebook Comments

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.

Feta – Spinach – Mushrooms

"Tropical tomato soup" with mango and ginger