John Myers
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Zucchini Fritters
The perfect zucchini fritters recipe with a picture and simple step-by-step instructions.
Pancakes / potato pancakes / hash browns
- 4 Potatoes
- 1 Medium zucchini
- 1 tbsp Flour
- 1 tbsp Potato starch flour
- Salt, pepper, garlic, caraway if you like
Dip
- 100 g Sour cream
- 200 g Lowfat quark
- 60 g Crumbled feta
- 3 Splash Flying Goose Hot Chili Sauce
- Salt pepper
- 100 g Cucumber
- 1 tbsp Applesauce
- Grate the potatoes very finely, slice the zucchini a little coarsely into pens. Mix both with salt, pepper, finely chopped garlic and a little caraway seeds, mix in the flour and potato flour for the binding.
- Heat some oil in a wide pan and bake the courgette-potato mixture in portions (approx. 1-2 tablespoons each) on both sides until golden brown.
- At the same time, stir together a quick dip made from sour cream, quark, chilli sauce, feta and the spices. Slice the cucumber into fine sticks and mix in. Finally, fold in a spoonful of applesauce that is not too sweet, it makes things a little fruity and gives a lighter consistency. If you don’t like that – just leave it out
- A colorful summer salad of cucumber, tomato, bell pepper, onion, lollo rosso and iceberg lettuce goes well with it.
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