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Vegetable Fritters from Oven with Yogurt Quark Dip

5 from 8 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 122 kcal

Ingredients
 

Yoghurt quark dip:

  • 150 g Yogurt 10% fat
  • 50 g Low fat quark
  • 50 g Grained cream cheese
  • 1 tsp Garlic pepper
  • 1 tsp Seasoned salt
  • Herbs as desired!

Vegetables buffer:

  • 1 small Carrot
  • 1 small Red peppers
  • 2 Spring onions
  • 200 g Low fat quark
  • 50 g Whole wheat flour
  • 2 Eggs size M
  • 100 ml Low fat milk
  • 1 tsp Seasoned salt
  • 1 tsp Garlic pepper
  • Freshly grated nutmeg
  • Parchment paper

Instructions
 

Yoghurt quark dip:

  • Mix together the yoghurt, quark and cream cheese. Season to taste with garip pepper and seasoned salt and add herbs. Put aside.

Vegetables buffer:

  • Peel the carrot and slice it finely. Clean, wash and finely dice the peppers. Cut the spring onions into fine rings and wash.

Preheat oven to 220 degrees!

  • Mix the prepared vegetables with quark, flour, eggs, milk and spices and let rise a little!
  • Line the baking sheet with parchment paper and mix the vegetable and quark on top. Bake in the oven until golden brown. About 20 minutes. (+ -)
  • Divide the quark into small bowls. Divide the puffer into 4 pieces and serve! 🙂

Nutrition

Serving: 100gCalories: 122kcalCarbohydrates: 8.2gProtein: 8.9gFat: 5.7g
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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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