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LowCarb Zucchini Pancakes (Baggers) with Herb Curd

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LowCarb Zucchini Pancakes (Baggers) with Herb Curd

The perfect lowcarb zucchini pancakes (baggers) with herb curd recipe with a picture and simple step-by-step instructions.

  • 2 piece Zucchini
  • 2 piece Eggs
  • 2 tsp Guar gum (guar flour)
  • 250 g Quark double cream
  • Salt
  • Pepper
  • Herbs
  • Rapeseed oil
  1. Wash the zucchini, dry them and grate them in strips in the bowl, if the juice comes out, drain it off
  2. Mix the eggs and guar gum with the zucchini mixture
  3. Mix in bacon or cheese as desired
  4. Put the rapeseed oil in the pan and pile the zucchini mass in the pan with a spoon until a buffer is formed, press it a little flat and slowly fry on level 2 until it is almost done through
  5. Then turn and fry the other side until the excavators are through

Preparation of herbal quark

  1. Put the quark in a bowl
  2. Add water until the quark is nice and creamy
  3. Season to taste, I used chives, salt & pepper
Dinner
European
lowcarb zucchini pancakes (baggers) with herb curd

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Written by John Myers

Professional Chef with 25 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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