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Zucchini fritters with sheep's cheese dip

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Ingredients for 4 servings:

  • 2 large zucchini
  • salt and pepper
  • 1 large onion(s)
  • ½ bunch basil
  • 1 egg(s)
  • 3 tbsp flour
  • 2 tsp oil
  • ½ bunch thyme
  • 100 g sheep’s cheese
  • 150 g quark, low-fat
  • 5 tbsp sour cream

Instructions

Working time approx. 15 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 15 minutes

WW 4 P

Finely grate the zucchini, season with salt, and let rest for about 10 minutes. Finely chop the onion and basil. Drain the zucchini in a sieve and mix with the onion, basil, beaten egg, and flour. Season the zucchini and egg mixture generously with salt and pepper. Heat the oil in a non-stick pan, drop small mounds of dough into the hot oil with a spoon, flatten, and fry for about 3 minutes on each side until golden brown. For the dip, chop the thyme, mash the feta cheese with a fork, and mix with the quark, sour cream, and thyme. Season to taste with salt and pepper and serve with the warm zucchini fritters.

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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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