Zucchini fritters with paprika cream

Ingredients for 4 servings:

• 2 eggs
• 2 egg yolks
• 6 tbsp cream
• 8 tbsp water
• 60 g Parmesan, grated
• 220 g wheat, ground
• 2 tbsp parsley, chopped
• 1 ½ tsp salt
• 1 tsp Delikata spice mix*
• 500 g zucchini, coarsely grated
• 2 garlic cloves
• Olive oil, for frying
• 2 bell peppers, red or green, to taste
• 4 tomatoes
• 400 g sour cream
• 2 garlic cloves
• 1 bunch of chives
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

wholesome family recipe

For the pancakes: Mix eggs, cream, water, Parmesan cheese, wheat flour, and parsley into a thick batter. Season with salt and Delikata, and let stand, covered, for 1 hour. For the paprika cream: Deseed the bell peppers and tomatoes and cut into small cubes. Finely chop the chives. Stir everything into the sour cream. Crush the garlic and season with salt and pepper. Refrigerate until the pancakes are baked. Stir the grated zucchini and crushed garlic into the pancake batter. Bake 2 tablespoons of batter in olive oil to make cakes and keep warm. Serve with chilled paprika cream. *Delikata is a spice blend available from health food stores. Alternatively, you can season with turmeric, coriander, garlic powder, pepper, fenugreek, and/or cumin.