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Vegetable pancakes with herb curd

updated

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Ingredients for 4 servings:

  • 4 small potatoes
  • 4 small carrots
  • 2 small zucchini
  • 1 small kohlrabi
  • 1 onion(s)
  • 2 eggs
  • some salt and pepper
  • ½ bunch parsley
  • ½ bunch chives
  • ¼ bunch dill
  • 400 g quark
  • Paprika powder
  • 1 tsp oil
  • 1 tsp balsamic vinegar
  • some flour to bind

Instructions

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

For the herb curd, wash and finely chop the herbs. Combine the curd with the salt, pepper, paprika, oil, and balsamic vinegar, then stir in the herbs. For the vegetable fritters, clean, wash, and finely grate the vegetables and onion (preferably using a fine grater). Mix the vegetables with the eggs and seasonings, if desired, and thicken with a little flour. Heat a pan with the oil and add 1 tablespoon of the vegetable mixture to each pan. Fry the fritters until golden brown on both sides. Serve hot with the herb curd.

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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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