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Vegetable pancakes with herb curd and tomatoes

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Ingredients for 2 servings:

  • 4 large potatoes
  • 1 small zucchini
  • 1 small carrot(s)
  • ½ bell pepper(s)
  • some corn from the can
  • 4 tbsp flour
  • 2 eggs, size M
  • 1 cup herb curd
  • 3 tomatoes
  • herbal salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Grate the potatoes and either cut the vegetables into small pieces or grate them as well. Season the potatoes and vegetables with a little salt and pepper, then mix well with the flour and eggs. Heat plenty of oil in a pan and fry the batter in batches until golden brown. Make sure the batter isn’t too thick and doesn’t burn. After frying, pat off any excess oil with kitchen paper. Spread the finished Reiberdatschi with herb quark, top with tomatoes, and season with herb salt, if desired.

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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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Vegetable pancakes with herb curd and tomatoes