John Myers
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Vegetable Fritters from Oven with Yogurt Quark Dip
The perfect vegetable fritters from oven with yogurt quark dip recipe with a picture and simple step-by-step instructions.
Yoghurt quark dip:
- 150 g Yogurt 10% fat
- 50 g Lowfat quark
- 50 g Grained cream cheese
- 1 tsp Garlic pepper from my KB
- 1 tsp Seasoned salt from my KB
- Herbs as desired!
Vegetables buffer:
- 1 small Carrot
- 1 small Red peppers
- 2 Spring onions
- 200 g Lowfat quark
- 50 g Whole wheat flour
- 2 Eggs size M
- 100 ml Low-Fat milk
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- Freshly grated nutmeg
- Parchment paper
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! 🙂
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